Birthday/New Years Eve Celebrations...

The last day of the year is always a weird day for me. I’m always sad that the year is over, and always happy and excited that a new one is just about to begin. This year things are a little different though. Since 2013 wasn’t that great a year for me, I’m not so sad to see it go. I’m looking forward to 2014, and know that there are many amazing things waiting just over the horizon. I hope everyone has a lovely New Years Eve, and I wish you all the best for the New Year too. Enjoy your celebrations!

We’ve been celebrating rather quietly this year. Yesterday was my husband’s birthday and so we spent a lovely day together. Each year on his birthday I make him a special dinner of his choosing. Sometimes he wants something elaborate and sometimes he wants something simple - this year it was kind of in between - he requested sushi! We both love sushi, he even more so then me, and while I don’t find it particularly difficult to make it, it is usually time consuming. When I asked what kind of sushi he wanted he shrugged and said “Whatever you want, you always make great sushi.” and so I decided to try my hand at making the Tempeh Nori Rolls from Isa Chandra Moskowitz and Terry Hope Romero’s book “Veganomicon.” I really don’t use this book enough and so I was happy to try the recipe out.

Tempeh Nori Rolls 

I guess you could say that the Tempeh Nori Rolls are a kind of take on a spicy California roll. You mash steamed tempeh with vegan mayo, and chili sesame oil, and then spoon it over your rice, and topp with green onion and avocado before rolling the whole thing up. I’ll admit after tasting the tempeh mix I added just a touch of garlic and salt to the tempeh and really the final product was fantastic. We loved these rolls, texture-wise I think they were spot on.

Cucumber Rolls 

For our second roll I just made a simple cucumber roll - no recipe required. It’s just Nori, Rice, Thick sliced cucumber, and a smear of Chipotle Vegenaise. Super quick, super easy, but super delicious especially that Chipotle Mayo!

To go along with our sushi I baked up a box of Vegan Calamari. My husband used to love calamari before we were vegan, he used to eat it any chance he got, and so when I saw this vegan calamari at the store I thought I’d get it for him so that he could try it out. Now, I’ve never eaten a calamari in my life - never was one for squid, octopus or anything weird like that, so I can’t say how this compares in taste to actual calamari. I can say that I liked it, and that the texture is about what I’d imagine actual calamari to be like. Chewy, and in my opinion it tasted a bit like what I remember chicken tasting like.  We dipped our Calamari in Follow Your Heart Tartar sauce and the sauce was absolutely delicious. My husband really loved them, but I’m not sure this is something I’d be dying to have again. Great for the novelty factor though.

Vegan Calamari 

Today the celebration continued with a combination birthday/New Year’s Eve party - which is currently still in progress, I snuck away for a few minutes!! - Every NYE we have family and friends over and order Pizza - or in recent years It’s been a pizza/Chinese Food combo. This year the omni’s ordered pizza and Chinese food, and this year I decided to make my own pizza from scratch since I had the time, and since I’ve been really enjoying pizza making lately.

Meatball Pizza 

Pizza is my husband’s other food. I think if he had the choice he would probably live off of sushi and pizza for his entire life, and so It was the perfect food to celebrate NYE. When I picked up that box of calamari I came across a bag of frozen vegan meatballs and decided to try the Meatball Pizza in Julie Hasson’s awesome little book “Vegan Pizza” It’s a pretty simple recipe, Marinara, vegan meatballs, daiya mozzarella, and minced parsley - and it was so damn good. If you want to know a secret I’ve always hated meatball pizza. As an omnivore I thought it was pretty nasty, I think I only ate it once! As a Vegan, I thought it was great, just another example of how my tastebuds have changed since going vegan. I guess it turns out that I was never so much a picky eater as I just didn’t like the taste of meat in the first place.

Caramelized Onion and Artichoke Pizza with
Balsamic Reduction 

For our second pizza I made the Caramelized Onion and Artichoke Pizza with Balsamic Reduction from Lane Gold’s book “Vegan Junk Food.” Again this was a very simple recipe, onions, garlic, daiya mozzarella, artichokes and a balsamic reduction made with balsamic vinegar and sugar. It was so tasty, so oniony, we couldn’t get enough!

And of course, no birthday celebration would be complete without dessert. Every year in addition to a delicious dinner I make my husband a cake of his choosing. Well this year he didn’t want cake, he wanted cupcakes! - Yes more cupcakes, because he apparently didn’t get enough on Christmas. - He requested the Cookies and Creme Cupcakes from Isa Chandra Moskowitz and Terry Hope Romero’s book “Vegan Cupcakes Take Over The World” and so I was happy to oblige him. Unfortunately I only had 4 candles left, but you get the idea. We sang happy birthday, he made his wish, and now we’re playing board games until it’s time to ring in the New Year.

Cookies and Creme Cupcakes 

Until Next Year! Stay Safe - Be Happy.
Peace/Love

Lemongrass Tofu Marinated Maki...

For those days when you’re looking for a heartier more protein rich maki may I make a suggestion? Lemongrass tofu! This dish came about simply out of my desire to do something different with my maki. Asparagus, and avocado, sweet potato, and cucumber rolls are brilliant, but sometimes you just want something different. My local health food store sells a really tasty fried tofu maki that I enjoy occasionally, and I happened to have a block of extra firm sitting in my fridge, so I put two and two together. However unlike the tofu maki at my local grocery I wanted to create a sweet, tangy and spicy sauce to marinate the ‘fu in.

Since I’ve been playing around a lot with Asian flavors lately I found myself reminiscing about Vietnamese food. I absolutely love the richness and complexity of Vietnamese fare, one dish can have so many flavor notes. I also love the liberal use of lemongrass stalk in South East Asian cooking, it’s an ingredient that’s completely neglected in every other cuisine. Which in my opinion is unfortunate. The world at large should not be deprived of the awesomeness of a really good lemongrass coconut milk ice cream, but I digress.

The marinade I made for my tofu, is inspired by the countless recipes and menu listings I’ve seen over the years for lemongrass chicken. It seems to be everywhere in Vietnamese restaurants, and though I’ve only eaten it once - years and years ago - I can tell you that lemongrass tofu is infinitely better. However I should say that I’d never go so far as to claim this marinade is in any way authentic - just the happy outcome of me tossing things together, - it is absolutely delicious, and makes for an equally good dipping sauce for the finished maki, instead of or in addition to soy sauce.

Lemongrass Tofu Marinated Maki

4 Sheets Nori
1 ½-2  C Brown Rice
3 C Water
2 Tbsp Brown Rice Vinegar
1 Tbsp Sugar
2 Carrots grated
4 Green onions thinly sliced
1lb Block of Extra Firm Tofu

Sweet Lemongrass Marinade 

1/3 C Soy Sauce
1/4 C Agave
1/4-1/2 C water
2-4 Tbsp Minced Lemongrass
2-3 Tbsp Kieffier Lime Leaves minced
4 garlic cloves
1 piece ginger
½ tsp red pepper flakes

Soy Sauce or Thai Chili Sauce for Dipping
Pickled Ginger and Wasabi to Garnish

- First prepare your tofu. Drain your tofu and squeeze out as much water as possible. You want it to become dense. I used my tofu press for this, and left it in for about 2 hours. If you don’t have a tofu press you can simply wrap the tofu in a clean dish towel and place heavy objects on top of it.

- In the meantime pour all marinade ingredients into a blender and blend on high until thoroughly combined. 30-60 seconds. Set aside.

- When tofu has been thoroughly drained, place it in a container with a secure lid and pour the marinade over top. Leave in the fridge to marinate for 1-2 hours.

- Now is a good time to think about making your rice. For this recipe I used brown rice because that’s what I had, but if you prefer you can easily switch it out for sushi rice and there won’t be any difference. So combine your rice, your water, the vinegar and sugar in your rice cooker and cook as directed. If you don’t have a rice cooker combine rice, water, vinegar and sugar into a pot, stir to combine cover and bring to a boil. Reduce heat and let simmer until all water is absorbed and rice is cooked. Cooking time varies but for brown rice I’d say it’s usually done within 35 - 40 minutes so just check on it every now and again and make sure to stir so the bottom doesn’t burn. Add more water if necessary. However if you are using sushi rice the cooking time will be shorter, count on 20-25 minutes cook time but be sure to check.

- When your rice is cooked set aside until cool enough to handle.

- When tofu has finished marinating. Heat a large non-stick or cast iron pan over medium-high heat. Spray with a touch of non-stick spray. Remove the tofu from the marinade and reserve marinade. On a clean cutting board slice the tofu into 1/4 inch thick strips. Dip the strips back into the marinade to coat and then place in the heated pan.

- Fry tofu slices until firm, crisp, golden, and slightly blackened. Roughly five minutes per side, perhaps a little longer if using a non-stick pan. Once all slices have been fried on both sides remove the tofu to a plate and set aside. Once cooled slice each strip into thinner slices lengthwise.

- Now you’re ready to assemble your Maki, which is by far the trickiest part, but trust me you’ll be okay. On your clean work surface. - I use a clean bamboo cutting board - lay down your bamboo sushi rolling mat. On top lay down 1 sheet of Nori with the shiny side facing up. Have a bowl of cold water at your work station and with wet - but not profusely dripping - hands grab handfuls of rice and spread evenly over the sheet of nori. Spread the rice as close to the edges as possible but leave about a half to a quarter inch of space on the horizontal side of the Nori furthest from you. This little boarder will help your rolled Maki stick together. Rinse your hands before moving onto the next step.

- Next layer in 2-3 strips of tofu on the left parallel with the horizontal edge of the nori closest to you. Laying them down over the rice you just spread out. If they’re not long enough to reach from left to right then layer in 3 more strips on the right so that the edge closest to you is completely filled with tofu. If some poke out past the nori you can trim them off, or leave them as is.

- Sprinkle desired amount of grated carrots and sliced green onions over top of the tofu,

- Now, using your mat, and working slowly pull the mat up slightly and roll it over. Moving slowly and using both hands slowly roll your Maki, using the bamboo mat to press down and make the roll tight. You may have to stop at some point to push the filling back under the Nori or to help guide the roll. Stop just before you get to the opposite edge that you’ve left empty. Dip your fingers into the water, run them along the empty edge then roll your nori closed. Press down tightly to seel.

- It’s okay if it’s not perfect, rolling Maki takes practice and even though I’ve done it a ton of times I still don’t make a perfect roll each time. Sometimes my rolls are to fat, sometimes they don’t seel properly, sometimes I don’t cut them well. It happens, don’t beat yourself up about it. Remember that you’re doing it for the fun of it, and it’s - maybe - your first time, you’ll get better the more you practice.

- Next, and this step is very important. Before cutting your Nori into one inch sections run your chef knife under cold water. By the way you should always use a chef knife or other similar smooth edged knife to cut sushi. If you use a steak knife, or a bread knife or some other kind of knife with a jagged edge your Maki is going to get shredded and will likely fall apart. Once seaweed is wet it is very, very durable, your roll will fall apart before the seaweed cuts properly. I know from experience. So run your Chef knife under cold water. Give it a shake and then starting from one edge and working towards the other cut your roll into rounds.

- The best way to cut your roll is to do it in one smooth motion. Do not use your knife as a saw. Press down firmly it’s okay if the roll doesn’t cut right away, it’s okay if it looks like it’s getting squished a bit this is normal. Use one fluid motion, press down on the knife with your knife hand and hold the long end of the roll steadily in place with the opposite hand. Press the knife firmly down until it has cut all the way through. To separate the round from the rest of the roll you may have to give one quick saw motion depending on the sharpness of your knife, but otherwise that is it. Run your knife under cold water before EACH cut! This is important. Before each cut your knife must be wet. The drier your knife Is the more difficult this will be and the more likely your roll will fall apart.

- Congratulations! Now that one roll is finished - You should have gotten 6-8 rounds out of it by the way - give yourself a pat on the back, and then begin again from step one. Repeat all steps until ingredients are used up. At the end you may have some leftover rice. If this is the case no worries, stick it in the fridge and toss it into a salad tomorrow, or make a veggie roll for lunch!

- To serve arrange on plates and serve with dipping bowls of soy sauce, the reserved lemongrass marinade and my favorite Sweet Thai Chili Sauce. Serve with dollops of wasabi if desired and pickled ginger, yum!

*** Note - Gluten-Free if using GF Tamari. If you don't have  Kieffier lime leaves you can just use some fresh grated lime zest and fresh lime juice.***

Sweet Potato Maki...

As I’ve mentioned before, sweet potato maki are one of my favorite types of maki. They have that perfect blend of sweet and savory that just gets my mouth watering. However whenever I’ve had them in the past they’ve been made either with fried sweet potato or deep fried sweet potato tempura. Delicious as that may be, and as much as I do love that delicate crunch from the tempura mixture, when I decided to make my own sweet potato maki I opted to take a healthier route.

Now, just because these little rolls don’t come drenched in deep fried and oily ‘goodness’ doesn’t mean they’re not absolutely delectable and addictive because they are. You still get that blend of sweet and savory, accented with a little maple syrup and a bit of sesame oil to round out the flavor. Plus you get that wonderfully fresh crisp flavor of green onion. When making sweet potato maki at home this is definitely my favorite go to recipe, and so far everyone who’s tried it has loved it. My husband can never get enough. Try them dipped in a little soy sauce sweetened with mirin or stevia or better yet - my favorite - try them dipped in a peanut or almond based sauce. In fact the almond sauce I use in my Asian Veggie Skewer recipe is fantastic with these. Something about that rich almond flavor goes so well with the moist and creamy sweet potato.

Sweet Potato Maki

1 1/2C Sushi Rice
3 C Water
1-2 Tbsp rice wine vinegar
1 Tbsp Granulated Cane Sugar

2 Small-Medium Sized Sweet Potatoes
4-6 finely chopped green onions (white and green parts)
Dash of black pepper and a pinch of sea salt
1 tsp sesame oil
1 tsp maple syrup
4 sheets Nori Seaweed

Before I get to it, the method for making these Maki is very similar to the Sesame Asparagus Maki I posted about a little bit ago. The best thing you can do for yourself, to make this a quick and virtually effortless task is to have everything you need prepared before hand. Get all your pots, pans, steamers, ingredients, matts, boards and knives ready, and definitley make sure to have a clean work space ready.

- Now, first things first. You always want to start your rice before you begin anything else, because it generally takes the longest to cook. For this recipe I used white sushi rice because that’s what I had, but if you prefer you can easily switch it out for brown rice and there won’t be any difference. So combine your rice, your water, the vinegar and sugar in your rice cooker and cook as directed. If you don’t have a rice cooker combine rice, water, vinegar and sugar into a pot, stir to combine cover and bring to a boil. Reduce heat and let simmer until all water is absorbed and rice is cooked. Cooking time varies but for sushi rice I’d say it’s usually done within 20-25 minutes so just check on it every now and again and make sure to stir so the bottom doesn’t burn. Add more water if necessary. However if you are using brown rice the cooking time will be longer, count on 35-40 minutes cook time but be sure to check.

- When your rice is cooked set aside until cool enough to handle.

- While rice is cooking prepare your sweet potatoes. Peel and cube them then place them in a steamer basket with a bit of water in the bottom. Let steam for about 10-15 minutes until the potatoes are soft. Once cooked remove from steamer basket and set aside until cool enough to handle.

- Once sweet potatoes have cooled down mash them with a fork or potato masher. Stir in the black pepper, sea salt, maple syrup and sesame oil until thoroughly combined.

- Now of comes the trickiest part, putting together and rolling your Maki. But trust me as long as you follow the steps you’ll be okay. On your clean work surface. - I use a clean bamboo cutting board - lay down your bamboo sushi rolling mat. On top lay down 1 sheet of Nori with the shiny side facing up. Have a bowl of cold water at your work station and with wet - but not profusely dripping - hands grab handfuls of rice and spread evenly over the sheet of nori. Spread the rice as close to the edges as possible but leave about a half to a quarter inch of space on the horizontal side of the Nori furthest from you. This little boarder will help your rolled Maki stick together. Rinse your hands before moving onto the next step.

- Spoon a few tablespoons worth of mashed sweet potato over the section of rice closest to you. How much sweet potato you use is ultimately up to you and how much your medium potatoes yielded. I would guess that 4 Tbsp would be appropriate, however you’ll be able to gauge the correct amount for your supplies and your preference as you work.

- Once you have your sweet potato layer down, sprinkle some of the chopped green onion over top. A few pinches is usually good. You don’t want so much that it’s over powering, but you want enough to get that onion taste.

- Now, using your mat, and working slowly pull the mat up slightly and roll it over. Moving slowly and using both hands slowly roll your Maki, using the bamboo mat to press down and make the roll tight. You may have to stop at some point to push the filling back under the Nori or to help guide the roll. Stop just before you get to the opposite edge that you’ve left empty. Dip your fingers into the water, run them along the empty edge then roll your nori closed. Press down tightly to seel.

- It’s okay if it’s not perfect, rolling Maki takes practice and even though I’ve done it a ton of times I still don’t make a perfect roll each time. Sometimes my rolls are to fat, sometimes they don’t seel properly, sometimes I don’t cut them well. It happens, don’t beat yourself up about it. Remember that you’re doing it for the fun of it, and it’s - maybe - your first time, you’ll get better the more you practice.
- Next, and this step is very important. Before cutting your Nori into one inch sections run your chef knife under cold water. By the way you should always use a chef knife or other similar smooth edged knife to cut sushi. If you use a steak knife, or a bread knife or some other kind of knife with a jagged edge your Maki is going to get shredded and will likely fall apart. Once seaweed is wet it is very, very durable, your roll will fall apart before the seaweed cuts properly. I know from experience. So run your Chef knife under cold water. Give it a shake and then starting from one edge and working towards the other cut your roll into rounds.

- The best way to cut your roll is to do it in one smooth motion. Do not use your knife as a saw. Press down firmly it’s okay if the roll doesn’t cut right away, it’s okay if it looks like it’s getting squished a bit this is normal. Use one fluid motion, press down on the knife with your knife hand and hold the long end of the roll steadily in place with the opposite hand. Press the knife firmly down until it has cut all the way through. To separate the round from the rest of the roll you may have to give one quick saw motion depending on the sharpness of your knife, but otherwise that is it. Run your knife under cold water before EACH cut! This is important. Before each cut your knife must be wet. The drier your knife Is the more difficult this will be and the more likely your roll will fall apart.

- Congratulations you survived! You should have been able to get six to eight rounds out of one roll. Unless you cut them bigger or smaller, and that’s okay too. Once they’re cut arrange them on a serving plate or platter and begin again from step one until all the ingredients are used up. Serve with soy sauce, almond dipping sauce, sweet Thai chili sauce, some pickled ginger and wasabi, and enjoy!

PS: You may notice in a few of the pictures that there are a couple of ‘inside-out rolls’ they too are pretty easy to make but just take practice. Next time I’ll explain how you too can make an inside-out roll at home, which will definitely impress your friends!


*** Note - For Sugar-Free Omit the tbsp of sugar from the Sushi Rice***

Sesame Asparagus Maki...

Ah... see, yesterday I promised sushi and today I shall deliver it. I’ve been in a real sushi kind of mood lately, there’s something about that combination of brown rice and seaweed that’s got me jonesing bad - Sounds strange I know - but seriously it’s all I could think about last week. I made sushi twice, and this is one of the Maki’s I came up with. As I mentioned yesterday Asparagus sushi was always one of my favorites, and it’s been so long since I’ve had asparagus that I broke down and bought a bundle even though it’s not technically in season. - Very bad of me I know. - Though this Maki is kind of on the simpler side, it is super delicious either on it’s own or dipped lightly in soy sauce. It has a flavor and texture slightly reminiscent of a ‘traditional’ California Roll, which used to be me husband’s favorite. I’m proud to say that out of all the Maki I’ve ever made, in fact out of all the Maki he’s eaten, after eating this one he generously claimed that it was his new hands down favorite.

So, go ahead, and don’t be afraid to roll your own. It isn’t really that hard, and it’s not overly time consuming. You just need a little patience, and delicacy. If you can manage that, you can roll your own Maki and impress your family and friends by making them think you’re a super awesome sushi chef!

Sesame Asparagus Maki

1 ½ C Brown Rice
3 C water
1 Tbsp Granulated Cane Sugar
2 Tbsp Brown Rice Vinegar
1 lb Asparagus
4 Tbsp Sesame Seeds
4 Sheets Nori Seaweed
4 Tbsp Vegan Mayo
Wasabi paste to taste
Liquid Smoke to taste

- The quickest and easiest way to make sushi is to have everything prepared and ready to go. Meaning clean off a good sized work space. Have all your pots, pans, steamers, and bowls set up and ready to go. Have your ingredients laid out on the counter with your knives and measuring tools, and don’t forget your sushi mat!

- First, start your rice. Now if you’re like me you own a rice cooker for ease and convenience sake. I use it so often that it really is the most used appliance in my house after the Vitamix. If you have a rice cooker, dump your rice, water, vinegar and sugar into it. Mix to combine and then cook according to manufacture directions. However if you are not so fortunate to own a rice cooker you’re going to have to make your rice the old fashioned way, but you should be used to that I’d think. Pour rice, water, vinegar and sugar into a pot, stir to combine cover and bring to a boil. Reduce heat and let simmer until all water is absorbed and rice is cooked. Cooking time varies but for brown rice I’d say it’s usually done within 35-45 minutes so just check on it every now and again and make sure to stir so the bottom doesn’t burn. Add more water if necessary.

- When rice is done cooking fluff it with a fork and set aside to cool. About 10-15 minutes. Or you could put it in the fridge for a quick cool.

- While rice is cooking, trim the corse ends from the Asparagus and discard. Also trim off the leafy tips of the Asparagus, though save those to toss into salads, stir-fries or soups etc... Place asparagus in steamer basket and steam for 5 or so minutes until Asparagus is bright green and tender crisp.

- Remove asparagus from steamer and set aside till cool enough to handle.

- While your rice and asparagus are cooling combine the mayo, wasabi and liquid smoke in a bowl. Taste for flavor and adjust as needed. The sauce should not be overly spicy in fact it should only have a hint of wasabi heat, and a bit of sweet smokiness. However if you prefer more heat by all means feel free to add it. 3-4 small drops of wasabi paste should be sufficient for achieving the flavor I intended.

- Now comes the trickiest part, but trust me you’ll be okay. On your clean work surface. - I use a clean bamboo cutting board - lay down your bamboo sushi rolling mat. On top lay down 1 sheet of Nori with the shiny side facing up. Have a bowl of cold water at your work station and with wet - but not profusely dripping - hands grab handfuls of rice and spread evenly over the sheet of nori. Spread the rice as close to the edges as possible but leave about a half to a quarter inch of space on the horizontal side of the Nori furthest from you. This little boarder will help your rolled Maki stick together. Rinse your hands before moving onto the next step.

- Spoon 1 Tbsp worth of the mayo sauce horizontally along the edge of rice closest to you. Then sprinkle 1 Tbsp of the sesame seeds - by the way you can use toasted or not it doesn’t matter. Mine weren’t toasted - over the rice.

- Next layer in 3 spears of asparagus on the left parallel with the horizontal edge of the nori closest to you. Laying them down over the mayo layer you just created. If they’re not long enough to reach from left to right then layer in 3 more spears on the right so that the edge closest to you is completely filled with asparagus. If some poke out past the nori you can trim them off, and use them on the next roll or eat them.

- Now, using your mat, and working slowly pull the mat up slightly and roll it over. Moving slowly and using both hands slowly roll your Maki, using the bamboo mat to press down and make the roll tight. You may have to stop at some point to push the filling back under the Nori or to help guide the roll. Stop just before you get to the opposite edge that you’ve left empty. Dip your fingers into the water, run them along the empty edge then roll your nori closed. Press down tightly to seel.

- It’s okay if it’s not perfect, rolling Maki takes practice and even though I’ve done it a ton of times I still don’t make a perfect roll each time. Sometimes my rolls are to fat, sometimes they don’t seel properly, sometimes I don’t cut them well. It happens, don’t beat yourself up about it. Remember that you’re doing it for the fun of it, and it’s - maybe - your first time, you’ll get better the more you practice.

- Next, and this step is very important. Before cutting your Nori into one inch sections run your chef knife under cold water. By the way you should always use a chef knife or other similar smooth edged knife to cut sushi. If you use a steak knife, or a bread knife or some other kind of knife with a jagged edge your Maki is going to get shredded and will likely fall apart. Once seaweed is wet it is very, very durable, your roll will fall apart before the seaweed cuts properly. I know from experience. So run your Chef knife under cold water. Give it a shake and then starting from one edge and working towards the other cut your roll into rounds.

- The best way to cut your roll is to do it in one smooth motion. Do not use your knife as a saw. Press down firmly it’s okay if the roll doesn’t cut right away, it’s okay if it looks like it’s getting squished a bit this is normal. Use one fluid motion, press down on the knife with your knife hand and hold the long end of the roll steadily in place with the opposite hand. Press the knife firmly down until it has cut all the way through. To separate the round from the rest of the roll you may have to give one quick saw motion depending on the sharpness of your knife, but otherwise that is it. Run your knife under cold water before EACH cut! This is important. Before each cut your knife must be wet. The drier your knife Is the more difficult this will be and the more likely your roll will fall apart.

- Congratulations! Now that one roll is finished - You should have gotten 6-8 rounds out of it by the way - give yourself a pat on the back, and then begin again from step one. Repeat all steps until ingredients are used up. At the end you may have some leftover rice. If this is the case no worries, stick it in the fridge and toss it into a salad tomorrow!

- To serve arrange on plates and serve with dipping bowls of soy sauce, and my favorite Sweet Thai Chili Sauce. Serve with addition dollops of wasabi if desired and pickled ginger, yum!

PS: As you can see in the pictures two of my rolls were coming apart at the seam, so don’t fret if yours do too. Also end pieces are always kind of ugly so don’t worry about them either. If you’re making this for a friend you’d like to impress you can always stuff the ends with extra filling once they’ve been cut. This way you have greater control and the filling won’t fall out on you.


*** Note - Can be made Sugar-Free by Omitting the Cane Sugar***

Sushi: An Introduction...

Sushi - People either love it or hate it. Some people are afraid of it. Some people don’t understand it. Some people are misinformed about it. They hear the word sushi and the first thing to pop into their head is this image of some pale, slimy, and quivering, raw fish flesh. Not very appetizing to most people I’m sure, but there’s a whole world of sushi out there! Far to often we don’t realize that there is and can be so much more to a thing then just the stereotype with which we are most familiar with. Sushi is a great example of this.

The history of Sushi is actually quite interesting. I mean did you know that the word sushi actually means ‘sour-tasting’? This meaning is a reflection of it’s historical fermented roots. As the oldest type of sushi was originally made by fermenting fish in sour fermenting rice. This caused the fish proteins to break down into it’s constituent amino acids resulting in a sour taste, one of the five basic tastes called umami in Japanese. Also very interesting is that once this process was completed it was only the fermented fish that was consumed, while the fermented rice was discarded.

Of course the contemporary sushi that we know - and love - today bears little resemblances to this dish of the past. In fact the sort of sushi with which we are acquainted today was created by Hanaya Yohei in Tokyo sometime in the 1800's. It’s intention was as an early form of fast food. Fresh fish was used instead of fermented which decreased the preparation time, and the small rolls were something that people could eat quickly and easily with their hands on the go, in a theater or at a roadside food stall. Strangely - or perhaps not so strangely considering the common humans aversion to all that is perceived as being different - Sushi did not make it’s way to the West until the 1950's and didn’t really catch on until the end of the 20^th century.

Now when it comes to sushi you are probably imagining a tight roll with a one inch diameter with either seaweed or rice on the outside and a filling on the inside, but there is a vast array of sushi types out there. They come in different shapes, sizes, styles, with different fillings and seasonings, different preparation and presentations but the one thing they all have in common is that they all include rice, which has usually been seasoned with rice vinegar and sometimes sugar. Everything else however is up to the discretion of the chef.

Here is a quick guide to the most common types of sushi.

Makizushi - Also known as Norimaki, Makimono, or simply Maki meaning ‘roll’ or ‘Rolled Sushi’ Is the most common variety of sushi you are likely to find at least in the West. It is also my favorite to make. It is a cylindrical piece formed with the help of a bamboo mat, and cut into six or eight pieces. It is generally wrapped in Nori seaweed, and contains rice and whatever your desired fillings are. Within this category there are several different types of Maki.

Futomaki are a popular type of Maki that are larger and thicker then your average Maki. They are traditionally vegetarian and can be vegan if they do not include egg. Generally three or four fillings are picked to fill the Futomaki for their complimentary color and taste.

Hosomaki is another type of Maki that are very thin and only contain one filling. Usually cucumber, avocado, pickle or tuna. Interestingly Cucumber Maki known as Kappa Maki is named after a legendary Japanese water Imp called the Kappa said to be fond of cucumbers.

Temaki is a hand roll not cylindrical but cone shaped stuffed with various ingredients spilling out of the wide end. These too are very delicious and I enjoy them, though I’m not so skilled in making them myself.

Uramaki also known as an ‘inside out roll’ because in this case though it’s still a cylindrical roll like many other maki, the seaweed is on the inside while the rice is on the outside. They can be filled with any kind of filling you prefer and are usually coated with something on the outside. Sometimes it’s fish roe or avocado but more often it’s sesame seeds. Interestingly enough the Uramaki isn’t that popular in Japan, but in the West it is the most popular kind of maki, mainly because Westerners are adverse to eating seaweed. So having the seaweed rolled on the inside makes it more appealing to the average Westerner. I admit I love inside-out rolls too but not because I dislike seaweed. I like them for their presentation! And by the way if you fall into the category of ‘not liking seaweed’ get over it! It’s SO good for you! It’s loaded with vital nutrients and is so beneficial to ones health.

Chirashizushi - Also known as 'scattered sushi' is a particular favorite of mine because it always looks so beautiful. It’s also quicker and easier to prepare then a traditional hand roll. Scattered sushi traditionally consists of rice, that is garnished with various things either raw or cooked, though generally raw. There is no set formula for the ingredients and is usually determined by the chef’s mood, or a request by the customer. Think of the sushi roll salads that are becoming more and popular here in the west - such as the one I posted about from Appetite for Reduction last year - this could technically be considered a scattered sushi, although in a much larger form.

Inarizushi - Is a pouch of fried tofu filled usually with just rice. Named after the Shinto God Inari for his supposed love of fried tofu. Not to be confused with Inarimaki which is fried tofu in a regular maki roll.

Nigirizushi - Also known as ‘hand formed sushi’ or ‘pressed sushi’ is an oblong mound or rice formed by pressing a rectangle of rice between the palms. It is then topped with a bit of wasabi (sometimes) and a topping that is draped over it. Sometimes these toppings are secured by a strip of Nori Seaweed but not always. These are also really fun and easy to make, and have an endless amount of possibility as far as taste and presentation go. I love them!

Gunkanmaki - also known as a‘Warship roll’ is another form of Nigirizushi that is an oval hand shaped clump of rice with a strip of Nori wrapped around it’s perimeter to form a vessel or boat that is then filled with loose, soft, or fine chopped ingredients. These are also quite tasty and very cute!

Temarizushi - Known as ‘ball sushi’ is another form of Nigirizushi that is formed by pressing rice and your desired filling into a ball shape using plastic wrap. Sometimes it is wrapped in Nori, sometimes it’s left plain, and sometimes it’s wrapped with just a strip of Nori. These can also come in other shapes beside a ball. A square or a triangle are also popular. These can be a lot of fun especially to make for other people. You display the rice balls on a plate, everyone grabs a few, they take a bite and are surprised by the filling hidden inside!

Oshizushi - Also known as ‘Pressed sushi’ or ‘Box sushi’ it is a pressed sushi in which a wooden mold is used to form it. Topping ingredients are scattered along the bottom of the mold and then the rice is placed over top. The top of the wooden mold is then secured and the sushi is pressed into a tight square or rectangle. Then the mold is removed and the sushi is cut into bite sized pieces.

Lastly there is Narezushi - which is a matured sushi that is left to ferment in a wooden barrel for six months. This always consists of fish and so Is not in any way appealing or desirable to me.

So you see there are many different types of sushi, many different ways to roll it, adorn it and serve it and it can literally be made with any ingredients under the sun. I’ve known so many people over the years who wouldn’t try sushi because they were disgusted by the idea of eating raw fish, or even warm fish - as sushi is often served at room temperature - They had no idea that sushi doesn’t automatically equate fish, and that many Maki Rolls are made vegetarian. Though I guess in honestly I wasn’t so quick to jump on the sushi bandwagon either. It wasn’t until I reached high school that I braved to try it. Interestingly even though at that time I ate many different kinds of sushi, vegetarian and non vegetarian alike, my favorites were always Asparagus Maki, Spinach Sesame Maki, Sweet Potato Maki or Yam Maki, Cucumber Maki, Avocado Maki, Vegetable Roll Maki, and Futomaki. I guess my mind, body, and spirit were even trying to tell me something way back then.

But I guess by now you’re wondering, "What the hell does this have to do with anything?" Well aside from it being a bit of interesting culinary history peppered with some fun facts, I tend to make a lot of sushi. Both my husband and I love it, it’s one of our favorite foods. Since I make it so often, especially lately it seems I would like to be able to share my sushi recipes with you, however I thought little lesson in sushi history would be nice first. Particularly for those of you who may not be so familiar with this delicious little food, or for those of you who may regard it with suspicion and distaste.

Tomorrow I hope to post my recipe for Sesame Asparagus Maki - Pictured below.

Edamame Sushi Roll Salad with Green Onion Miso Vinaigrette...

About a week or so ago I was craving sushi bad. Unfortunately there are not very many sushi places around here that are A) Good, and B) Have a wide assortment of vegetable sushi. Due to such limited options I’m often forced to roll my own, but as anyone who’s ever tried to roll their own knows, it can be a major time consuming pain in the ass. It’s always worth it in the end mind you, but that particular day I just wasn’t in the mood for such frustrating foolery.

That’s where the Edamame Sushi Roll Salad comes in, now I wish I could take credit for this magnificent artistic meal, but I can’t. All I can do is lavish it with my praise. The flavors truly tantalize the tastebuds, and the bowl not only contains a complete meal but all of your favorite sushi ingredient without all of the trouble. It’s wonderful, mouth-watering and smothered in a Green Onion Miso Vinaigrette Dressing that really helps to embolden the flavors. So without further adieu...

I really can’t say enough good things about this salad - and don’t let the word salad fool you either. I often think people hear the word salad and think "I’ll be hungry five minutes after eating" not with this salad. Pile it high, eat the whole bowl and you’ll be happily sated all evening - so I highly, highly recommend you purchase a copy of "Appetite for Reduction" by Isa Chandra Moskowitz, then make this salad, and all the other recipes in the book!

A few tips to consider though. She says to start with 1 cup of green onions for the dressing and go from there because strength of the onions can vary. I did this, but even still my onions were particularly potent and so I would recommend starting with a half cup and gradually increasing, particularly if you don’t want the onions to mask everything else. She also lists the avocado as being optional, but in my book avocado should never be optional and I really don’t think the salad would be the same without it. Lastly, because I’m never quite capable of fallowing a recipe as is, I ended up also adding in black sesame seeds with the tan ones, and sliced shiitake mushrooms. I think both were very tasty, and - I’d even go as far as to say - necessary additions! Enjoy!