The sushi I made this afternoon is beautiful, although for a first attempt, it was not without problems. I believe I either filled the rolls too full or didn’t roll them tightly enough. But I sure liked doing it and would like to try again. Now the test will be, will everyone like it? I have a feeling they will. My sweet family generally likes everything I serve them, which blesses me greatly.
- Organic sushi nori and organic brown rice vinegar -
Mix 3/4 cup of brown rice vinegar with 3 tablespoons of honey
and 2 teaspoons of sea salt to make the “seasoned rice vinegar” required.
- The rice and fillings -
brown jasmine rice (sesame seeds and seasoned rice vinegar added),
marinated & baked meats (or tofu), diced,
diced red & yellow bell peppers,
and sprouted mung beans
(all organic).
- Spreading the rice and fillings out on a sheet of nori -
I think I may have used too much of the rice and/or fillings, but then again,
the finished rolls look beautiful and full. They didn’t hold together perfectly, but that could be because of my learning curve on the rolling.
- Beginning to cut one sushi roll into 8 sections -
About Wardeh
Take the guesswork out of what to fix, what to buy and what to prepare. This week:
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i’ve been wanting to make sushi for a long time- when i saw the post that you were going to make it I was excited to see the results! i am going to look up some other veggie type fillings.. (we don’t do soy) it looks so yum!
Amy, if you go to this link (non-traditional sushi recipe) she’s got 4 different veggie sushis listed. Be sure to cook the brown rice with extra water to make it sticky. It takes longer to cook, too. Tomorrow morning I am going to put wild salmon in more sushi and send it with Jeff for his lunch. He is going to be working in the field all day and needs finger food rather than main dish type stuff for his lunch.
You did an amazing job on that sushi! It certainly doesn’t look like your first try!!
Thank you, Laine!
That sushi looks absolutely delish. I always enjoy reading your posts about cooking and sewing. I usually leave feeling inspired and intrigued.
Thanks, Wendy!
Looks wonderful.
I like Sushi, but not fufu…errr…tofu!
You’ll be pleased to know that the sushi I rolled this morning for Jeff’s packed lunch had no fufu — wild salmon instead.
Wardeh, I think you did a good job for your first time. I made some a few months ago and really liked it. I also made rice balls and fried them in a little olive oil and soy sauce for flavor. Nice finger food. My kids won’t eat any of that stuff, so I don’t make it often.
Now I am hungry. Going off to have breakfast. Have a great day!
Ooh, the rice balls sound good.
Yummy looking sushi! I have also made the same thing using rice paper wraps and a hot sweet sauce to dip them in.
I have never heard of rice paper wraps. Why did you choose those instead of nori?
Wardeh you did a great job! We love homemade sushi here!
Love
Sylvia
You were the one who inspired me to try it. Since you’ve done it, can you tell me if it looks like I put too much of the fillings on? Or is it just that I used brown rice and that isn’t as sticky?
I probably do put fewer/less filling ingredients in them and I put the filling closer to the edge where I start rolling…. but if it works for you, why change it?
)
I do use white rice that I buy in a japanese store, it is very sticky. Your sushi looks beautiful, and I imagine it tastes wonderful!
One of our favorite fillings is avocado, white tuna and watercress.
Love
Sylvia
Try not cutting the stuff up so small. When you leave the bits for filling strip shaped, they work for you, not against you in holding the rolls together.
sounds good except that I had read on Mercola.com that agave is just as bad as high fructose corn syrup
Do you have another viewpoint on that?
I’ll update the recipe — it is from “way back when” when I used to use agave. I don’t use it anymore. Thanks for writing! You can use any sweetener in this — honey would be good!