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November 6, 2009
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Before I begin this post, I am going to talk for a moment about my new chef’s knife.  Or actually, I am just going to post a sexy photo.  Because it is.  So.  Beautiful.



Now, the real point of this post: sushi is awesome.  However, it doesn’t keep long, so if I want it for lunch, I have to make it in the morning.  I’ve recently solved the problem of having to make breakfast and lunch at the same time by making breakfast and lunch sushi.  Rather brilliant, if I do say so myself.


Sushi Two Ways

1 cup sushi rice

1 1/4 cup water

2 Tbsp rice vinegar

4 sheets nori

additional rice vinegar, for sealing rolls

Breakfast Sushi:

1/2 small apple, julienned

2 Tbsp crunchy peanut butter

Lunch Sushi:

1 large carrot, peeled, julienned

1/4 beauty heart radish, peeled, julienned

2 Tbsp vegan cream cheese

1/4 tsp sesame oil

1/2 tsp soy sauce

Notes: You’ll need two things you might not have lying around: nori (sheets of seaweed), and a sushi mat, which is basically a bunch of bamboo skewers tied together so you can use them to guide your roll.  Nori can be found now at most groceries, and certainly at Asian specialty stores.  Sushi mats are similarly available, and quite cheap.

1. Prepare rice.  If you don’t have a rice cooker or rice with directions: rinse the rice, draining frequently, until the runoff is clear.  Drain well.  Combine with water in a saucepan, cover tightly with a lid, and bring to a boil over medium heat.  When the rice boils, turn the heat to high for about 2 minutes, then lower it to medium again and let boil for an additional 7-8 minutes.  You’ll smell that distinctive gooey scent of cooked rice, and hear a faint crackling from inside the pan.  Remove from heat, leaving the lid on, and let sit for 15 minutes.

2. While the rice is sitting, prepare fillings.  For the second set, combine the cream cheese, sesame oil, and soy sauce in a small container.  Transfer the filling into the corner of a ziploc bag and cut the tip of the corner off so you can pipe it onto the sushi.


3. Place your sushi mat on the counter with the bamboo slats running horizontally.  Place a piece of nori on top of it.  Mix rice vinegar in with the rice.  With wet hands, scoop a handful of rice onto the nori and spread it in a very thin layer over the lower two-thirds.  Don’t worry if you can still see nori through the rice.


4. Spread your fillings about 1.5 inches from the bottom of the nori.  It’s easiest to put them in order from most to least messy.  (Peanut butter and cream cheese go on first, to be covered by their respective accompaniment.)


5. Using the mat, roll the sushi as tightly as possible away from you.  You’ll have to stop and pull the mat away from the roll occasionally.

6. When you reach the part of the nori that’s not covered with rice, moisten it with a bit of rice vinegar and continue rolling to seal your sushi.

7. Repeat with the rest of the nori, rice, and fillings.

8. Using a sharp serrated knife, cut the rolls into bite-sized pieces, and enjoy.


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