Sushi

We have been making a lot of veggie maki rolls over in these parts. With a fridge full of nothing since vacation, we were able to cobble together something for rolls. We aren't necessarily typical, I will throw anything between rice and nori, but we have some things that are staples in our roll making nights. Avocado, egg, green onion, cucumber, spicy mayo, spicy cream cheese, sprouts, mango, cilantro, shredded kohlrabi.

If you want to set yourself up for success, you need a benriner, it will make prep so much easier. this is a lot of prep, but once everything is ready to go, rolling goes quickly. Something I often forget and then pret and think why did I prep that is, you cut the roll, so if you have something long and thin, just put it right in there (like green beans, or chives)

The rice is another big thing. I put my sushi rice in a good mesh strainer and rinse it until the water runs clear. Then I place it in a copper cook pot and cover with water up to my knuckles (while my hand lays on the rice. Lid it, bring it to a boil, allow to boil for one minute, although if you aren't around and is is spilling water over it has probably been boiling for a minute, turn down and simmer for 5 minutes, up on high for 30 seconds and then off the heat all still lidded to stand for 10 minutes. This is actually how I cook all of my rice and it is perfect everytime. and you don't need a copper pot, we just have copper or these really heavy bottomed pans that retain a lot of heat and don't cook rice well. Any pot that doesn't do that will do.
After the 10 minutes, I scoop out the rice onto a wooden cutting board. In a pinch I sprinkle with sugar and then pour on some rice vinegar. Otherwise ben has a great sushi liquid that he makes for us and we pour that on it.

Asher eats it up, this past week with his new cheater chopsticks.

Yum, YUm, YUM. Oh and don't forget the soy sauce, it really provides all the seasoning for the veggies, as they are all unsalted.