1/4-1/2 cup cucumber, sliced into long thin strips
Soy sauce, to serve
Wasabi, to serve
Pickled ginger, to serve
Note: I really like an avocado, carrot, and cucumber roll, but you can also get creative! Mango? Pickled onion? Tofu?
Start by rinsing the rice until the water runs clear.
Cook the rice and water in a rice cooker, or bring the rice and water to a boil, then reduce temperature, cover, and cook over low temperature for ~20 minutes, or until the water is gone and the rice is sticky.
When the rice is done, allow it to cool for 10 minutes, then stir in the 1-3 tablespoons rice vinegar (according to taste), 1 teaspoon sugar, and 1 teaspoon sesame oil. If the rice is still hot, leave to cool longer.
It’s time to assemble your sushi! A sushi rolling mat covered in saran wrap is easiest and will make the best formed rolls, but you can roll it carefully without one if needed. Lay the sheet of nori on the mat and spread a thin layer of rice evenly on top. The rice will be very sticky, so it may help to keep a bowl of water nearby to dip your fingers in.
~1 1/2″ from the bottom, lay out your filling.
Roll the sushi! Tuck the bottom edge up over the veggies, then keep rolling. If you’ve never rolled sushi before, it may help to watch a YouTube video…or five.
Using a serrated knife, slice the sushi in half. The slice each half in half. Then slice each of those slices in half. You’ll end up with 8 pieces of sushi.
Repeat steps 4-7 until you’ve used up all the rice.
Risgrynsgröt is a Swedish rice pudding that is traditionally served on Christmas Eve. After the rice pudding is made, an almond, called a mandel*, is placed in the pot. Whoever gets the mandel is either the next to be married, or guaranteed to have a year of good luck, depending on who in my family you ask.
When my sister and I were little kids, every Christmas Eve the mandel would magically split in half and we would both end up with it in our bowls. We were both lucky!
Rice pudding, I have realized, is so warm and creamy and comforting it deserves to be eaten more frequently than once a year. Also, it’s so easy to make. So, so easy. And here’s the absolute best part about rice pudding: eating leftovers for breakfast. In the morning, it magically transforms from “rice pudding” to “rice porridge” so you can eat it without a second thought.
*For 29 years I have believed that “mandel” meant treasure/prize/luck in Swedish. I just Googled it and, nope, it means almond.
1 cup uncooked white rice
4 cups milk (I used skim, but whole is best!)
1/4 cup + 2 tablespoons white sugar
1 teaspoon vanilla
On Christmas Eve, we always eat risgrynsgröt with cinnamon/sugar and nutmeg sprinkled on top. But feel free to go all out!
Some ideas: fresh fruit, raisins, dried cranberries, nuts, brown sugar, maple syrup, agave nectar…
Rinse and drain the rice.
In a medium pot, bring the rice, milk, and all the sugar to a boil.
Reduce heat and simmer for around 25 minutes, until the rice is soft and the pudding has thickened. While it simmers, be sure to stir occasionally.
Remove from the stove and stir in the vanilla.
I like to eat my risgrynsgröt warm, but you can serve it warm or cold. Serve with toppings of your choice!