Okay, I have issues. I just don’t like seafood- any of it… even seaweed. I really want to like it but I have yet to find the button that turns off my gag reflex. Some of you may be putting two and two together and are thinking, “Hey, isn’t she moving to Prince Rupert? What will she eat if it’s not seafood?”. Dude, this has so gone through my mind.
One of the reasons I wish I ate seafood is not only because I’m moving to a place with bountiful fishing but also because we own property on one of the most fishingest rivers in the province. The area is swarming with fishing tourism.
Another big reason I’d like to eat seafood is because I loathe not being able to go with the flow. What if seafood is the only option for food. Like if Prince Rupert, which is very nearly the end of the line when it comes to grocery store produce and isn’t over abundant in the soil department, was cut off from shipments of food for a while? What if we’re stuck at our cabins in some sort of storm beyond the time we planned for? What if I’m invited to an event and the only food served is seafood!?
I wanted to share how I make sushi, Ichthyophobic style. I really love making this, especially on warm or hot days, with friends and/or when I’m looking for an affordable meal for my family. This “sushi” is so delicious, especially when you can get creative with your ingredients.
- 3 cups Sushi Rice, uncooked
- 1/2 cup Rice Vinegar
- 4 1/2 tbsp Sugar
- 2 1/2 tsp Salt
- Earlier in the day (if you can) cook the rice like you would regular rice. Transfer rice to non metallic bowl.
- Mix together vinegar, sugar and salt. Add this to the rice and toss. Allow the rice to cool completely.
- Rice Paper
- Sesame Seeds
- Spring Onion
- Basically anything you want…
- Lightly toast sesame seeds. You can toss these in with the rice if you like.
- In a skillet, warm a few cm of water. Soak one rice paper until it’s soft. You don’t want it to be too soft or it will tear and fall apart.
- Lie the rice paper flat on counter or plate and cover the lower half with a thin layer of rice. Add any of the other ingredients you’d like and roll up tightly. Set aside and repeat.
- When you’re finished rolling the sushi, you can now cut it into slices and plate the sushi to serve.
- Serve with tamari and wasabi (look for artificial colour free wasabi!)
I made enough rice for a meal that included Cam since I wanted to make sushi the night before but he’s now out of town. I was wondering what to do with the extra rice when Leif solved the problem for me. He knocked the bowl over onto the floor where it smashed into pieces with the rice everywhere. *sigh* At least I’d made enough for us to eat before that happened!