Author Notes
Over the holidays my son and I together made the most luscious sushi, maki style, with organic ingredients. This was his idea. I will be making these again. —Sagegreen
Ingredients
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1 cup
sushi rice, rinsed until water runs clear
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2 1/2 cups
filtered cups water
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4 tablespoons
organic rice vinegar
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dash of sea salt
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2
sheets of organic nori roasted seaweed
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1
perfectly ripe organic avocado, skinned and sliced into thin strips about one inch long
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1
small organic cucumber, peeled and sliced into matchstick pieces
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1
organic carrot, peeled and sliced into matchstick pieces
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1 tablespoon
ichimi togarishi, optional
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red caviar for topping
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organic pickled ginger
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small amount of natural wasabi powder mixed up with water, according to directions
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cilantro leaves for garnish
Directions
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After rinsing the rice clean, add it to a rice cooker or pan. Add the water, vinegar and salt. Cook until tender. Let cool.
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Spread a thin layer of cooled rice on top so you can see each grain..don't mush it altogether in a big clump.
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In the middle of the rice place strips of the avocado, cucumber and carrot pieces. Sprinkle with ichimi togarishi, if desired. Then roll up the nori sheet and place a bamboo sushi mat over the roll. Squeeze gently. Remove the mat. Using a very sharp slightly wet knife slice the roll in the middle, then each half into four pieces. Repeat the whole sequence with the other nori sheet. For a video on how to roll sushi, especially for variations, view: http://sushinow.com/rolling.htm
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Arrange the maki on a platter. Top with caviar, pickled ginger and wasabi. Garnish platter with cilantro leaves. Serve with chopsticks.
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