I can eat an exorbitant amount of sushi.
My sushi-gluttony teeters atop the fence dividing the territories deemed acceptable and embarrassing.
*awkwardly diverts eyes and shuffles feet*
Ok. You got me. Having shamelessly burrowed my way underneath said fence and army-crawled across the yard belonging to all-things-embarrassing, I regularly find myself devouring mountains of maki.
Heck, I need the sustenance after having exerted the energy required to reach the delicious rolls.
At least I use chopsticks.
Like a lady.
Brown Rice Sushi
Adapted from allrecipes
2 cups short grain brown rice
4 cups water
1/2 cup rice vinegar
1 tablespoon vegetable oil
1/4 cup white sugar
1 teaspoon salt
1. Combine brown rice with water in the bowl of a rice cooker. Cover and turn on until cooked (alternately, you could combine the rice and water in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and cook until tender). Transfer the cooked rice to a large bowl and cool until cool enough to handle.
2. In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry and become sticky as it cools.
Use whatever ingredients entice you inside the rolls!
Cooked sushi rice
Nori sheets (dried seaweed sheets)
Imitation crab sticks
Seedless English cucumber, julienned lengthwise and cut to fit the nori sheet
1. Working one roll at a time, place a nori sheet on a sushi mat.
2. Spread a thin layer of seasoned sushi rice evenly across the nori sheet (keep a bowl of warm water beside you to wet your hands as you work with the rice. This is what’ll make this task doable). Don’t make the rice layer too thick. Leave an inch-wide border at the top of your nori sheet.
3. In the middle of your nori, layer whatever ingredients you want inside your roll. I put an imitation crab stick and/or a line of smoked salmon, 3-4 pieces of julienned cucumber, and one line of avocado.
4. Working from the bottom end, and using the sushi mat for guidance, roll the nori tightly around the filling and all the way to the top. Lightly roll the sushi roll back and forth to ensure that it’s well adhered and circular-ish.
5. Repeat with the remaining ingredients.
6. Using a sharp knife, slice your rolls into manageable sized pieces.
7. Serve with wasabi, soy sauce, and, optionally, pickled ginger.