Saturday, July 14, 2007

sushi (again)

I've discovered that sushi is a great way to use up produce remnants! Lately, I've kept sushi rice, nori, sushi vinegar, and wasabi on hand as staples, and have been enjoying homemade veggie sushi on a somewhat regular basis. Dinner the other night (pictured in leftover form at lunch the next day):
example
Sushi (using half a leftover red bell pepper and some broccoli stalk,) and miso soup (using about six leftover button mushrooms, a couple big handfulls of remaining spinach, half a package of leftover tofu, and half a leftover onion.)

If only there was a way to make sushi with brown rice . . . anybody have suggestions on this front?

11 comments:

bazu said...

I make sushi with brown rice (short or medium grain) all the time. It doesn't stick together quite as well, but it gets the job done, and I love the flavor of brown rice so much more. I've also seen recipes for quinoa sushi, which I'm dying to try. And of course, sometimes I make sushi with just veggies and sprouts, no rice.

Melody Polakow said...

I make it with short grained brown rice that I overcook so it gets gummy.. it works great. I also have used millet and quinoa with great results.

pavotrouge said...

I don't really overcook brown rice for sushi, but let it sit a little longer on the warming function of my rice cooker.

And there's still the option of making temaki sushi- wrap up the rice and veggies in a nori leaf like an ice cream cone...

All this talk about sushi- now I want some, but just realised I'm out of big nori sheets (usually a staple for me)...

KleoPatra said...

Fantastic sushi and miso soup! Wow!!

Julie said...

I love sushi, but I still have yet to make it at home! Someday... Yours is definitely inspiring.

Judy said...

I've never made sushi, and I've only eaten it a handful of times, but I have seen it made with brown rice before. Can't be too hard.

Megan the Vegan said...

I've made sushi with short grain brown rice as well. My experience is the same as Bazu's...harder, but it can be done.

Tofu Mom (AKA Tofu-n-Sprouts) said...

I agree with the above - use short grain brown rice and let it sit in the rice-cooker a bit longer until it's gummy. Also I use a little more sushi vinegar (or whatever it's called).

Hey - mainly I wanted to say great blog!! I just discovered it and shall return on a regular basis...

Crystal & Ryan - Café Cyan said...

Yummy looking sushi as usual. I haven't had sushi in quite awhile, but hopefully will indulge this weekend.

-Crystal

huacheetah said...

Your sushi rolls look fantastic. The other day I thought of a new sushi roll: The Up North Sushi Roll, made with wild rice and walleye. Ha ha, but seriously, someday I´d like to try it with wild rice.

huacheetah said...

P.S. The "Up North Sushi Roll" would definitely include maple syrup as well.