Rolling, rolling, rolling

in ,

I love learning.  Learning a new skill or a new fact is one of my favourite pass times. Then comes progression, forward movement, getting better. That's when it becomes great. Tangible progress you can either see or feel gives me a real kick. When I'm training for an endurance event, the best bit isn't crossing the finish line it's that moment in training when things suddenly click. That tempo run you've been doing week on week feels comfortable, 12 miles becomes an easy run. You can feel the work you've put in coming into play. For the last two weeks we've been working on sushi. Tweaking the grains to get them sticky enough, working on our rolling,  becoming more creative--avocado on the outside, sprouts within. (Buying a new sharp knife) And, on Saturday night it came together. 

Making sushi is surprisingly easy once you get the hang of it. It doesn't take that long, most of the cook time is taken up waiting for the rice to cool.  Best of all it's a fun and healthy way to get creative and you get to see progress in your rolling skills. 

Ingredients
3/4 c short grain brown rice
1/8 c amaranth
1/8 c millet
2 tbsp sushi vinegar
1 tsp coconut sugar
3-4 sheets of sushi nori
1 fillet sushi grade salmon (or whatever fish you fancy)
1 avocado
1/3 English cucumber

Optional:
Carrots, daikon, cooked sweet potato, Alfalfa sprouts, sesame seeds
Wasabi
Ginger
Soy Sauce (or tamari)

Special tools--bamboo rolling mat

Method

  1. Rinse the rice, amaranth and millet and cook in two cups of water using either a rice cooker or the steaming method. Once done transfer to a large metal mixing bowl. 
  2. Heat the vinegar and sugar in a small bowl till the sugar dissolves (I use the microwave). 
  3. Add vinegar mixture to the grains and mix well to combine. Transfer to the fridge to cool. 
  4. While the rice cools prepare your fillings. Cut the fish into long strips. Core the cucumber to remove the seeds and julienne. Julienne any other vegetables you wish to use--carrots, daikon, cooked sweet potato wouldall be good. Slice the avocado into thin slices. 
  5. Prepare your rolling station. Wrap your bamboo mat in cling film. Set out nori, fillings and a small bowl of water. 
  6. Lay one sheet of nori on the bamboo mat. With wet hands take 1/4 - 1/3 of the grain mix and spread it onto the nori leaving approximately 2 inches clean (grain-less) at the far edge.
  7. For rice outside
    • [for sesame seeds on the outside, sprinkle seeds over the rice now] Flip the nori over so the rice is down on the mat with the rice-less end of the nori towards you. 
    • Place fillings in a row along the edge closest to you. 
    • Roll tightly using the mat to pull over the top, as you reach the end moisten the nori to help it stick.
  8. For nori outside
    • Keep rice-less end of nori on the edge of the mat furthest away from you.
    • Lay fillings along the edge closest to you. 
    • Roll tightly using the mat. Moisten nori at the end furthest from you to help it stick.
  9. For avocado/fish on the outside
    • nce you have rolled a rice outside roll, move the roll to the middle of the mat. 
    • Lay strips of avocado and/or fish over the top. 
    • Pull the bamboo mat over the roll as if you were going to roll it again but, instead, just squeeze the roll firmly. 
  10. Move finished rolls to a cutting board. Wet a sharp knife and cut in half then either into sixths or eighths depending on how big your mouth is.

Serve with soy sauce, wasabi and ginger. Enjoy!