April already! This year is just whizzing by. For those of you that are wondering what the heck is Lazy Susan? It’s a group of fantastic photographers gone foodie. This month… vegan/vegetarian and since I will be rolling with this theme here on out I have decided to move my Lazy Suzan posts from my a boring photo blog over here to eat-swell. It just makes sense right? After this head on over to Shannon harrison’s blog for her Balsamic Veggie recipe.
Sushi rolls! I posted a photo the other day via instagram and one of my photo clients asked where the recipe came from. My reply was “my head” so I thought it would be a good one to share. Everybody that loves sushi will love doing this in the comfort of their own home. It’s delish and cost effective! I would go broke if I went to a sushi bar every time I had a craving for this. All the Avocado just really hits the spot. Ok, Here we go…
- short grain brown rice;
- green onion;
- sesame seed;
- gluten free tamari;
- sesame oil.
- Soak your rice over night and it’s 2 cups of water for every one cup of rice and let it simmer for about 50 minutes. I like to cook extra to extend in though out the following days for other recipes.
- Take about 3/4 cup of rice and drizzle with sesame oil and about a 1/2 tbsp sesame seeds and mix in.
- Gently flatten the rice on one side of your nori paper and carefully flip over
- start piling on your favorite ingredients down the middle.
- squeeze lemon over all ingredients.
- Carefully pull side closested to you over all of the ingredients as tightly as you can. gently pulling toward you (think burrito) this can be tricky but with a little practice you will have it down in no time.
- with a serrated or very sharp knife cut in half and then continue toward the outside until you have 8 pieces. Wipe the knife after every cut and wipe with water if needed.
- sprinkle with sesame seeds
- add a little dot of siracha if desired
For the dipping sauce:
- 1/4 tsp powdered wasabi;
- 1 Tbsp Tamari to taste;
- drizzle of sesame oil;
- squeeze of lemon.