Sushi American Style. The book is supposed to be for the American cook who is squeamish about preparing raw fish, but it works equally well for the cook who can't eat fish. There are still a bunch of recipes in the book that have fish in them that I cannot eat, but at least half the book is delicious vegetarian or other protein sushi.
2 cups uncooked sushi rice
3 cups water
1/2 cup rice vinegar
1 tbsp vegetable oil
1/4 cup white sugar
1 tsp salt
Rinse the rice in a strainer until the water runs clear ( I always forget this step and it doesn't seem to make much difference). Combine with water in sauce pan, bring to a boil, then reduce heat to low (if your stove actually has a low setting, mine does not. Turn it down far enough and the gas comes out with enough pressure to blow out the flame. We can't really get below medium high) cover, and cook for 20 minutes Rice should be tender and the water should be absorbed. Cool until cool enough to handle. In a small saucepan combine vegetable oil, vinegar, sugar and salt. Cook over medium heat until sugar dissolves. Cool then stir into cooked rice.
I think I 1 and a 1/2ed this recipe for this particular sushi undertaking. I also made a cup of dessert rice.
1 cup sushi rice1 1/2 cup water
1/4 cup sugar
1/4 cup coconut milk
Cook rice as in sushi rice. Combine sugar and coconut milk in small bowl. Mix with cooled rice.
This was our first time making frushi (fruit sushi) rice and we were happy with the way this rice turned out. It was slightly sweet and coconutty without overwhelming the fruit. We have tried to make fruit sushi before; a word to the wise, fruit and rice vinegar DO NOT go well together. Don't repeat our mistake, your palate will thank you.
After many perusals of the book and experiments we have found two group favorites: the club roll, and the green eggs and ham roll. The egg roll surprised us all in how good it was the first time we made it. I've also started adding basil to my scrambled eggs whenever the opportunity presents because it is just so delicious.
Green Eggs and Ham:
1/4 cup fresh basil, ~1 tbsp dried
1/2 cup grated cheddar cheese
salt and pepper
1/4 cup milk
Scramble eggs with milk salt, pepper, and basil. Add cheddar cheese while cooking.
when eggs are done assemble roll as follows:
If you're lucky and you're working with fairly warm ingredients the roll will steam itself shut. If you're not, which is most often the case, have a cup of water handy and wet your finger to seal the bare edge of the nori down. A roll looks like this when sealed:
The Club Roll:
lettuce (put on first)
cheddar cheese (grated or cut into sticks)
(there may also be some carrots in there)
We made a few other kinds of rolls with the left overs from these two rolls added to a cucumber and an avocado. One of the ones I made I like to call my orange roll. I've realized that I really like the way the flavor of tomato blends with the sushi rice.
and this time around avocado
You can see it on the left side of this plate:
We filled them with various combinations of strawberry, banana, kiwi, mango, and pineapple. My roommate decided to double the wrappers to give them extra strength.