Food Whims

If I learned one thing at culinary school, it was how to make sushi. Seriously… We made sushi many many times. Which is awesome cause I love sushi and sushi is expensive to buy. Win win.

But, when you add up prep time, between cooking and seasoning the rice and prepping veg, sushi takes a while to make. So I like to make a double batch of rice and prepped veg so I can easily whip up a few more rolls the next day.

When I make sushi – and anything, really – I tend to fly by the seat of my pants (My college professors would cringe at my use of such cliches!). I fill it with what I have in the fridge- carrots, avocado, raw sauerkraut, wakame, and sesame seeds are my favorite fillings.

For the rice, I wash and scour some sushi rice and then let it soak for a bit in double the amount of water along with a square of kombu. Then, I cook it in the rice cooker. When it’s all done, I add a big splash of rice vinegar, a small splash of mirin, and a splash of tamari.

And then the rolling happens. Sushi mat, nori sheet (shiny side down), rice on 2/3 the sheet, fillers in the middle, and roll!

Use a serrated knife to cut the roll into 8 pieces. Make a dipping sauce out of fresh ginger and tamari… Or just enjoy!

Then, after you’ve enjoyed the freshly made sushi, pack up the extra for the next day. Premade and precut sushi can get dry and less enjoyable. Roll it fresh. Trust me.

Now I’m sure you’ll all be craving sushi. You’re welcome.

Have a great weekend!

Abigail