Sushi | Dinner on Rice

Dinner on Rice
Sushi
C ■■■□□ U
Stove
Fridge

Ingredients:
1 cup of uncooked rice (high quality medium grain white calrose rice)
2 cups of water
3 Tbsp of rice vinegar
3 Tbsp of sugar
½ tsp of salt
½ package of sushi nori
soy sauce & wasabi

Filling (any of):
½ cucumber (peeled, seeded and sliced into strips)
2 Tbsp of thin sliced red ginger in red brine liquid
1 egg cooked to thin omelet style
Carrots, avocado, strawberries, scallions, celery, red or green peppers, etc.
Boneless raw/canned tuna, shrimp, or imitation crab meat

Directions:
Boil water in medium pot, add rice, reduce heat to low, cook for approximately 16 minutes (until water is absorbed)
Heat vinegar in a pot slowly adding sugar & stirring. Cool once all sugar is added.
Toss the rice with a rice paddle by spreading a thin layer in a wide shallow plastic or wooden cutting board. Do not use any metal because the vinegar reacts with it causing a disturbing taste. Toss with horizontal, cutting strokes. While tossing, slightly sprinkle vinegar dressing over the rice. You may not have to use all the vinegar dressing. Don’t add too much or it will get mushy.
Lay your bamboo mat with bamboo strips going horizontally from you.
Place a sheet of nori on the bamboo mat. Spread rice on 2/3 of the nori closest to you
Add the filling, and roll up the sushi, sealing the nori with a little water
Using a sharp knife slice the sushi log into 1” rolls. Serve with dipping sauce - soy sauce and wasabi.

Alterations:
Instead of rice vinegar, white vinegar will also work
Notes:

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About the Author

This recipe is from the The Kitchen Bitch Cookbook by Joel Maxuel. Published with the author's permission.

Provided is a compilation of recipes gathered from Laing House event over several years. Laing House is a drop in center based in the capital of Nova Scotia, Canada for youth living with a mental illness. The author is a member of this organization since 2002 and very fortunate to live in a country where such services exist.

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Sushi | Dinner on Rice

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Dinner on Rice
Sushi	C ■■■□□ U Stove Fridge
Ingredients: 1 cup of uncooked rice (high quality medium grain white calrose rice) 2 cups of water 3 Tbsp of rice vinegar 3 Tbsp of sugar ½ tsp of salt ½ package of sushi nori soy sauce & wasabi Filling (any of): ½ cucumber (peeled, seeded and sliced into strips) 2 Tbsp of thin sliced red ginger in red brine liquid 1 egg cooked to thin omelet style Carrots, avocado, strawberries, scallions, celery, red or green peppers, etc. Boneless raw/canned tuna, shrimp, or imitation crab meat Directions: Boil water in medium pot, add rice, reduce heat to low, cook for approximately 16 minutes (until water is absorbed) Heat vinegar in a pot slowly adding sugar & stirring. Cool once all sugar is added. Toss the rice with a rice paddle by spreading a thin layer in a wide shallow plastic or wooden cutting board. Do not use any metal because the vinegar reacts with it causing a disturbing taste. Toss with horizontal, cutting strokes. While tossing, slightly sprinkle vinegar dressing over the rice. You may not have to use all the vinegar dressing. Don’t add too much or it will get mushy. Lay your bamboo mat with bamboo strips going horizontally from you. Place a sheet of nori on the bamboo mat. Spread rice on 2/3 of the nori closest to you Add the filling, and roll up the sushi, sealing the nori with a little water Using a sharp knife slice the sushi log into 1” rolls. Serve with dipping sauce - soy sauce and wasabi. Alterations: Instead of rice vinegar, white vinegar will also work
Notes: