Vegetarian Sushi

Grandma rolling sushi

Rolling your own sushi is a fun, if a bit messy.

Sushi Rice

2  c sushi-grade short grain rice

2 c plus 2-4 tbsp water (more if very dry/in the winter)

1/3 c rice wine vinegar

2 Tbsp sugar

1/2 tsp salt

Rinse rice well, then cook on the regular cycle in the rice cooker. Remove to a large bowl or cookie sheet and fluff with a paddle. Allow to cool (you can periodically fan the rice). Mix vinegar, sugar and salt, and gradually sprinkle over the rice and lightly mix (don't stir). Wait until cool to the touch before using. Don't refrigerate.

Dynamite Sauce

1/4 c mayo

1 tsp to 1 Tbsp Sriracha hot sauce (to taste)

Stir to combine.

Quick pickled carrot and daikon

5 oz daikon

4 oz carrot

1/2 c water

1/2 c apple cider vinegar

1/3 c sugar

pinch salt

Julienne daikon and carrot using a julienne peeler. Combine vinegar, water and sugar in a saucepan and heat until sugar dissolves. Allow to cool, then add to vegetables.

Other ingredients:

Nori wrappers

Pickled ginger

Soy sauce

Wasabi (in the tube is better than preparing from dried which is what we did this time)

Avocado

English cucumber

Furikake seasoning

Green onions

Will trying out the Sushezi extruder