Sushitime

Just as I was about to make my sushi rolls I couldn't find my sushi mat.  Luckily my friend Serena gave us placemats that are pretty much just larger versions of sushi mats so it came in handy.  My first time making rolls with rice on the outside - very easy to do.

MISO SOUP

(serves 4)

4 cups water

1 2" piece of kombu sea vegetable

1/2 cup bonito flakes

a bit of wakame sea vegetable

sliced green onions for garnish

3 Tbsp organic white miso paste

1/4 organic white onion, sliced

1/2 Tbsp organic ginger

1 tsp organic sesame oil

2 Tbsp grated carrot

a few cubes organic tofu

1 clove garlic

Method:  Bring water to boil with kombu in it.  When boiling, remove kombu and add the bonito flakes.  When water resumes boiling, remove from heat.  The stock is done when the flakes sink.  Strain.

In a saucepan fry the white onion, ginger, garlic and tofu for 3 minutes.  Add stock and carrot and bring to a boil.  Remove from heat and add the miso and wakame to hot fish stock.  Stir and pour into 4 bowls.  Garnish with green onion.

SEA VEGETABLE  SALAD

(serves 4)

1/2 cup arame seaweed, soaked in water for 5 minutes

1 cup Nova Scotia nori seaweed, rinsed and then squeezed, pick our any shells

1 long piece of wakame seaweed, soaked for 3 minutes and cut in pieces

1 small organic cucumber, sliced thin

some thin sliver of organic carrot

some organic sesame seeds

a few leaves of organic salad 

Dressing: 

3 Tbsp organic brown rice vinegar

1 Tbsp organic tamari or Bragg's Liquid Aminos

1 1/2 Tbsp raw organic sesame oil

1/2 Tbsp organic toasted sesame oil

2 tsp local honey

1 tsp grated fresh organic ginger

1/2 clove organic garlic, grated

Method:  Line four salad bowls with organic lettuce leaves, followed by wakame, nori and arame.  Top each mound of sea vegetable with the cucumber, carrot and sesame seeds.  Drizzle with dressing and serve.

SUSHI RICE

I also make sushi with organic short grain brown rice which I pressure cook with slightly less water than ususal so it gets nice and sticky.  I then pour the dressing onto it and proceed with the sushi rolling.

2 cups organic white sushi rice

2 cups water

2 Tbsp organic brown rice vinegar

2 Tbsp local honey

1 Tbsp sea salt

Method:  Place rice in a bowl and fill with water, and then drain.  Do this several times until the water runs clear.  Combine water and rice in a pot.  Bring to a boil with lid off.  When it boils, reduce heat to low and cover, simmering for 15 minutes.  Remove from heat and let rest covered for 10 minutes.  Combine the vinegar, honey and salt in a small saucepan and warm slightly.  Move rice into a glass or ceramic bowl and pour dressing over it, fanning it and gently cutting into it with a spatula, not stirring.  Bring to room temperature and make your sushi.