Wednesday, November 9, 2011

Inside-out sushi

I can't believe I didn't try this sooner~ Inside-out sushi is soooooooo good (and easy, too.) Who would've thought?


Serves 2 hungry people.


1 c dry short-grain brown rice (or sub sushi rice -- or even mix it half/half)
1/4 c rice vinegar + 1 1/2 T raw sugar + up to 1 t salt
Veggies of choice, cut into strips / julienned (carrots, bell peppers, celery, avocado, asparagus.. anything!)
Nori (raw or toasted)

You'll also need:
Wax paper
Sushi roller
Sharp knife

Step 1

DO THIS STEP AT LEAST A FEW HOURS EARLIER. You can even do this a day before. Cook 1 cup dry brown rice in 2.25 c water. Boil about 30-40 minutes. You want it to be overcooked a bit. This will make it stickier.

Now, mix your rice vinegar + sugar + salt. When rice is done, add your vinegar mixture. Stir. Squish this into a bowl, cover and put in the fridge for a few hours. Rice must be cold to use.

Step 2

When you're ready to make sushi... Lay out your wax paper. Put your sushi roller on top of the wax paper. Now, take out a piece of nori. Do you see those handy little lines in the paper? Snap that Nori in half using those lines.

Step 3

Lay your nori on the roller. You're going to cover the nori with your now-sticky brown rice mixture. Keep your hands wet (this helps the rice not stick to you.) Use enough rice (about a quarter of what you made) to cover the nori completely from edge to edge.

Step 4

Now you're going to pull your wax paper from underneath the sushi roller. Put it on top of the sushi you're making. Holding the sushi between the roller and wax paper, you're going to flip everything upside down. (So now it's wax paper underneath, sushi in middle and roller on top.

Simply put your roller under the wax paper now. Your sushi should be rice-side down and nori-side up.

Step 5

Fill with julienned veggies!

Step 6

Use your roller to evenly roll your sushi into a roll:


Squeeze as you roll the sushi. The wax paper will help you press the rice into the nori.

Step 7

Use your very sharp knife (keep it wet to prevent sticking) to slice the sushi.


This will be the best sushi you've ever made. Promise.


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