Welcome back to the blog!
We’re going to jump right into it and play a little game. Answer the following questions:
- What do I pick up at the Diana Cafe when I don’t have time to wait online for pizza, but still want something filling and delicious?
- What do I grab at m2m sometimes when I don’t have any dinner?
- What is a naturally gluten-free, balanced meal, that I love to get when I eat out? (other than chipotle…)
- What is… okay it’s sushi.
Sushi! We all love it, and we all think for some reason that we can’t make it. But listen up, it’s really really easy! Just takes a little practice, but I’m going to give you some tips that will help.
Today we’re going to make a version of Futo Maki, which is typically a combination of vegetables and egg. We’re going to stuff ours with some of the traditional ingredients, and some that are equally as delicious, but easier to find at the store. I also make mine with brown rice, to make it just a bit more healthy. Here’s what you’ll need:
-Nori- Sheets of dry seaweed, can be found at most super markets or asian food stores (m2m!)
-Sushi Seasoning- This is a combination of sugar and rice wine vinegar sold in a bottle. (also m2m!)
-Soy or Tamari Sauce (Tamaria is a gluten-free alternative to soy)
Here’s your FIRST TIP. Make extra of everything. Sushi is all about preparation. So if you prepare a lot, you’ll be able to keep the ingredients and make rolls for days. So make as much or as little of any of the below as you want.
To make the rice… Cook rice on stove top or rice cooker. Brown rice takes 2 times as much water as rice, so 1 cup of dry rice will need 2 cups of water. It will take 30-35 minutes to cook. Stir occasionally if cooking on stove top. Once finished cooking add about 2 tablespoons of the sushi seasoning. You can taste it as add more if you like the rice to be very flavorful.
To make the mushrooms… In a sauce pan, add about a cup of soy sauce or tamari (gluten-free alternative). Place shiitake mushroom caps (cut of stems) top-down in sauce and bring to a boil. Let the mushroom soak up the sauce for about 5 minutes. Then, flip the mushrooms and soak the other side for 5 more minutes. Once done, take them about, let them cool enough to tough, and slice them in thin strips.
To make the egg… Scramble eggs in a bowl. Add salt and pepper to taste in the mixture. Heat a teaspoon of olive oil in a sauté pan on low heat. Once the oil is hot, add the egg mixture. Cover the pan to let the omelette set. Should be about 2-3 minutes depending on how many eggs you use and the size of your pan. Once cooked, slice omelette into thin strips.
To prepare the rest of the veggies…slice the carrots and cucumbers into long, thin strips (like matches.)
Now you’re ready to roll!
1) Place a sheet of nori on a hard, flat surface.
2) Add about half a cup of rice, and spread it evenly over the sheet. SECOND TIP: Leave an inch long strip of nori empty on the top of the sheet. This will be your seal. Dampen that strip of nori with some water.
3) Add some of each filling to the center of the rice horizontally. Try not to overstuff or else cutting the rolls will be a nightmare.
4) Roll the sushi as tightly as possible, using your fingertips to tuck the fillings in and keep the roll in tact.
5) Use a sawing motion to cut the sushi in inch-thick pieces. If you try to press the knife straight down, you’ll smash it down and your lovely coin-shaped rolls will look deflated.
Pair your sushi with some steamed spinach or kimchi! Enjoy!