Tonight's recipe is one of my favorites that I happen to make all the time, although the addition of mushrooms was a new touch. Most people think they can't make this at home and will pay lots for it. That's right, I'm talkin' about ...
Recipe 4: Mushroom and Avocado Sushi
Ingredients -
Nori sushi wraps (found at a local oriental market)
1/2 Avacado, cut into long slices
1 large portobello mushroom, cut into long slices
Sushi rice (white or brown rice will also work, but it's not as sticky)
-Lay out the nori wrap with the rough side up -- there should be little perforated lines facing up towards you, showing where to fold
-Make rice and use a wet spoon or spatula to flatten the rice on top of the wrap. Having a wet utensil is important so the rice will not stick to it and cause frustration
-Leave a small border along the outside of the nori, like so ...
-Line up the ingredients on one end . From practice you will be able to determine the right amount of ingredients -- Too little and the roll is very seaweed-y, too much and it will rip and burst
-Roll tightly, but be gentle! The hot rice steams the nori and it should be flexible and easy to roll
-Use a wet, sharp knife to cut the roll into slices
This can be made with virtually any ingredients. Another favorite of mine is asparagus, avocado, and a dab of tufutti "cream cheese".
Sayonara,
Kate
No comments:
Post a Comment