Wednesday, August 11, 2010

Avocado Cucumber Maki and Sweet Potato Nigiri

Jaclyn and I sometimes get into "sushi moods" where nothing but sushi will suffice and today was one of those days. The thing about sushi, is that it's super easy to make. I was always scared and just bought it from the store, but you have to trust me, it's so simple and you will feel like such a pro. And you can put in any kind of vegetables you have laying around the fridge; usually people go for the classics like carrots, cucumber, avocado, shredded lettuce. But put in whatever you want, as long as it's sort of asian-ish. For something more meaty; try portobello mushrooms marinated in soy sauce, steamed yams, zucchini or even some hummus!

  • Avocado and/or cucumber, cut into sticks
  • 2 1/2 cups cooked brown rice
  • Juice of 1 lemon
  • 1 1/2 tbsp of honey
  • 3 Nori sheets (dried or roasted)
  • 1 Sweet potato, peeled, sliced and boiled

So the first thing you need to do is cook the rice according to the package. We cooked 2 cups of rice and ended up with three cups cooked. When the rice is ready, stir in the lemon juice and honey using a metal spoon (not a fork, or else it will become too fluffy). Chill the rice for about 1/2 hour or until cold enough to hold it's shape well. For "right side out" maki, get out a cutting board (or a bamboo mat) and lay one sheet of nori, smooth side down on the board. Grab a handful of the sushi rice and plop it in the middle of the sheet (have a bowl of water nearby, your hands will get a bit sticky). Spread a very thin layer of rice, as thin as you can because no one like sushi with too much rice and too little filling. Line up your avocado and cucumber at one end of the nori sheet and just start rolling it up! The nori will soften from the moisture of the rice so be careful not to rip it! And there's your roll! So now put it in the fridge to let it "set" and then cut into pieces with a sharp, non-serrated knife and wet the knife every now and then to get the stickiness off.

For inside out maki rolls, first lay a piece of plastic wrap, onto your cutting board. Then place the nori on top, this time rough side down. Spread a thin layer of rice onto the smooth side and then flip over only the nori, leaving the plastic wrap on the board. Line up your fillings and roll using the plastic wrap to protect your hands. Sprinkle the roll with toasted sesame seeds and cut into pieces.

For the Nigiri, we simply peeled and sliced a sweet potato lengthwise and boiled it, you could also steam it, which would give it a brighter colour. Cut the cooked slices into rectangles and chill in the fridge until cold. Mold the remaining sushi rice into small rectangular prisms (grade 5 geometry taught me well) and chill in the fridge. When you are ready to eat the nigiri, simply place a sweet potato slice onto the rice shape.

I think I'm getting better and better at sushi rolling! These turned out so well and they have no vinegar or white sugar like the sushi you get at restaurants. Oh and I didn't burn the sesame seeds, I mixed in some of the asian black variety just for aesthetic appeal :).



  1. Yum! This looks great & I'm looking forward to a "make my own sushi night" :) Pinning for later!

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