Vegetable Sushi

Ingredients

  • 1 cup uncooked sushi rice (yields enough cooked rice for ~3 rolls, or 24 pieces)
  • 1 1/4 cups water
  • 1-3 tablespoons rice vinegar
  • 1 teaspoon white sugar
  • 1 teaspoon sesame oil (or canola oil, vegetable oil, etc.)
  • 3 sheets nori (seaweed)
  • 1/2 avocado, sliced into long thin strips
  • 1/4-1/2 cup carrots, shredded
  • 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? 

Directions

  1. Start by rinsing the rice until the water runs clear.
  2. 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.
  3. 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.
  4. 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.
  5. ~1 1/2″ from the bottom, lay out your filling.
  6. 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.
  7. 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.
  8. Repeat steps 4-7 until you’ve used up all the rice.
  9. Serve with pickled ginger, soy sauce, and wasabi.
Sushi with a view? David’s declared this “viewshi!”

Veggie Dumplings

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These were a lot of work, so I don’t know how often we’ll be making them. But they are tasty. You can either steam them or fry them. (The fried ones are better though…trust me!)

Ingredients

  • 1/2 cup grated carrots
  • 1/2 head cabbage, diced
  • 1 cup mushrooms, diced*
  • 2 scallions, diced
  • 2 tablespoons fresh ginger, minced**
  • 1 handful cilantro, diced
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon siracha
  • 1 egg, beaten
  • 1 12oz package wonton wraps***

To serve

  • Soy sauce (or other dipping sauce of your choice)
  • Scallions, diced

*I used baby bella mushrooms

**I used Ginger People’s minced ginger, which comes in a jar, to save time

***I used Nasoya brand, which they carry at our regular grocery store

Directions

1. In a large mixing bowl, combine the carrots, cabbage, mushrooms, scallions, ginger, cilantro, soy sauce, sesame oil, siracha, and egg. Stir to combine.

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2. To make the dumplings, put a spoonful of the filling in the center of each wrapper. Brush the edges of the wrapper lightly with water. Shape how you’d like (see below for an example) and repeat until wrappers and filling run out.

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These have a little too much filling. Add less than this to make folding and shaping easier!

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3. Now they’re ready to steam or fry!

For steaming, I brought 1/4″ of water to a simmer in a pot, put a steamer basket inside, and placed the dumplings in a single layer, not touching one another. Steam for ~10 minutes over medium heat.

For frying, I drizzled sesame oil in a pan and cooked until lightly brown.

4. Serve with soy sauce (or dipping sauce of your choice!) and more scallions.

Veggie stir fry

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Ingredients

Stir fry

  • One yellow squash, sliced
  • One zucchini, sliced
  • Two carrots, sliced
  • 1 large head of broccoli, cut into florets
  • 1 red bell pepper, sliced
  • 1 150z can of baby corn, drained and sliced
  • 1 large handful of snow peas
  • 2 cups rice, uncooked

Sauce

  • 1/2 cup soy sauce
  • 4 tablespoons rice vinegar
  • 2 tablespoons siracha
  • 2 tablespoons minced ginger*
  • 1/2 tablespoon sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons corn starch

*You can use fresh, or I buy Ginger People minced ginger, which comes in a jar.

Directions

1. Get the rice started! Cook according the package.

2. After chopping all your vegetables, make the sauce by combining all the ingredients in a bowl and whisking until smooth.

3. Put all the veggies in an electric wok. Pour the sauce over the veggies, stirring until well coated.

4. Turn the temperature of the wok up to 350°F. Stir often until the veggies are softened, about 15 minutes.

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5. Your stir fry is ready to eat! Serve with rice.