It's finals time so I don't have much time to try out new recipes, but I think study time is a great time to make sushi. It doesn't take much active time to make it, and I can keep a few rolls in the fridge an pop them out whenever I'm hungry. After taking my second final of three today, I devoured the sushi above- a baked tofu and cucumber roll. Here's my lazy sushi recipe:
Lazy Sushi Rice
4 servings
• 1 cup sushi rice
• 1 1/2 cups water
• 1 tbsp rice vinegar (eyeball it)
• 1 tbsp sugar (eyeball it)
The instructions on my sushi rice package say to rinse the rice until it's clear and soak it for 30 minutes, but I don't bother. I also don't dissolve the sugar in the rice vinegar over heat before adding it to the rice. Hence why I call it "lazy sushi rice".
Instructions
1. Combine the sushi rice and water in a pan, cover it, and bring it to a boil. Once it starts boiling, stir, reduce the heat to a simmer, and cover until the water is absorbed. It shouldn't take longer than 30 minutes.
2. Once it's done pour in the rice vinegar and sugar. Just eyeball it and adjust it to taste.
Sometimes I have this rice with a tofu dish, but most of the time I use a knife to spread 1/4 of the batch on a sheet of nori. My favorite rolls (that I am naming as I write this):
• The Franzenator Roll- baked tofu and cucumber- leave the skin on for more crunch. (Named for one of the ridiculous mnemonic devices I used to study for my exam)
• The Thanksgiving Roll- sweet potato and toasted pecans (goat cheese optional)
• The Mushocado Roll- sauteed mushrooms and avocado (also great with goat cheese)
Below: getting ready to roll a mushocado roll, with a little too much rice (about 1/3 of the batch. Lately I've been limiting myself to one serving (1/4 batch) per roll and leaving an inch at the bottom of the sheet on which to place the filling, and that seems to be a better filling-to-rice ratio.
• 1 cup sushi rice
• 1 1/2 cups water
• 1 tbsp rice vinegar (eyeball it)
• 1 tbsp sugar (eyeball it)
The instructions on my sushi rice package say to rinse the rice until it's clear and soak it for 30 minutes, but I don't bother. I also don't dissolve the sugar in the rice vinegar over heat before adding it to the rice. Hence why I call it "lazy sushi rice".
Instructions
1. Combine the sushi rice and water in a pan, cover it, and bring it to a boil. Once it starts boiling, stir, reduce the heat to a simmer, and cover until the water is absorbed. It shouldn't take longer than 30 minutes.
2. Once it's done pour in the rice vinegar and sugar. Just eyeball it and adjust it to taste.
Sometimes I have this rice with a tofu dish, but most of the time I use a knife to spread 1/4 of the batch on a sheet of nori. My favorite rolls (that I am naming as I write this):
• The Franzenator Roll- baked tofu and cucumber- leave the skin on for more crunch. (Named for one of the ridiculous mnemonic devices I used to study for my exam)
• The Thanksgiving Roll- sweet potato and toasted pecans (goat cheese optional)
• The Mushocado Roll- sauteed mushrooms and avocado (also great with goat cheese)
Below: getting ready to roll a mushocado roll, with a little too much rice (about 1/3 of the batch. Lately I've been limiting myself to one serving (1/4 batch) per roll and leaving an inch at the bottom of the sheet on which to place the filling, and that seems to be a better filling-to-rice ratio.
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