Hello. This is a Super Simple Sushi creation process! Boil some rice by first toasting it in a pot with some olive oil stirring on a medium high heat. Pour water that is risen 1" above the rice. This measurement has always worked for me and easy to remember. Stir a couple of times until the water starts to boil. Reduce to low and half cover with a lid for 7 minutes. Turn heat off and let set.
The filler ingredients are: cucumber, carrot, and avocado. Take a peeler and peel of the outer skin to remove and discard. Continue to peel the cucumber and carrot so there are strips of them by setting them on a cutting board and turning after each peel stopping when close to the core (the core can be used for smoothies later!). Do not mix the prepared vegetables. Have an ice bath ready for a blanch of the vegetables. Blanching is the direct cooling of a food be submerging it in an "ice bath" in order to stop it from cooking further. This softens the vegetables and helps to keep its color. Boil a pot of water and place one vegetable at a time in it. "Fish" them out with a spoon with teeth or some tongs.
Place them in an ice bath.
Then cut the avocado in half, remove the seed and run a knife down through the avocado but not the skin. Scoop out the avocado meat and set aside. Squeeze the excess water out of the blanched vegetables. Now we have the 2 blanched vegetables, avocado, and the toasted rice ready to fill the roasted sea weed wrap (if you are like me you could take a piece of see weed and eat it!). Take one sea weed wrap and on the bottom 1/4 spread rice the length of the wrap and place the avocado, carrot, and cucumber along on top of the rice.
Roll the sea weed with the filler upward gently and slow until almost at the top. (It is important that the filler be evenly distributed along the sea weed so the roll stay proportioned and have not too much filler so it can close completely). Have a small cup of water for the use of "sealing" the roll. Take your finger and dip them in the water. Run damped fingers along the top. Finish the rolling and repeat. Make into about 1 1/2 inch size portions. Too big and less portions and too small and the sushi will fall apart (the ends are usually not suitable for plating). Use fingers to secure the circumference of the roll and with a serrated knife make long strokes so the blade cuts without to much pressure. It may take several back and forths. The key with Sushi is being gentle and not temperamental. I like to stack them like a pyramid. Tadaa!
We have a Super Simple Sushi! Thank you very much! Eric M. Rangel
The filler ingredients are: cucumber, carrot, and avocado. Take a peeler and peel of the outer skin to remove and discard. Continue to peel the cucumber and carrot so there are strips of them by setting them on a cutting board and turning after each peel stopping when close to the core (the core can be used for smoothies later!). Do not mix the prepared vegetables. Have an ice bath ready for a blanch of the vegetables. Blanching is the direct cooling of a food be submerging it in an "ice bath" in order to stop it from cooking further. This softens the vegetables and helps to keep its color. Boil a pot of water and place one vegetable at a time in it. "Fish" them out with a spoon with teeth or some tongs.
Place them in an ice bath.
Then cut the avocado in half, remove the seed and run a knife down through the avocado but not the skin. Scoop out the avocado meat and set aside. Squeeze the excess water out of the blanched vegetables. Now we have the 2 blanched vegetables, avocado, and the toasted rice ready to fill the roasted sea weed wrap (if you are like me you could take a piece of see weed and eat it!). Take one sea weed wrap and on the bottom 1/4 spread rice the length of the wrap and place the avocado, carrot, and cucumber along on top of the rice.
Roll the sea weed with the filler upward gently and slow until almost at the top. (It is important that the filler be evenly distributed along the sea weed so the roll stay proportioned and have not too much filler so it can close completely). Have a small cup of water for the use of "sealing" the roll. Take your finger and dip them in the water. Run damped fingers along the top. Finish the rolling and repeat. Make into about 1 1/2 inch size portions. Too big and less portions and too small and the sushi will fall apart (the ends are usually not suitable for plating). Use fingers to secure the circumference of the roll and with a serrated knife make long strokes so the blade cuts without to much pressure. It may take several back and forths. The key with Sushi is being gentle and not temperamental. I like to stack them like a pyramid. Tadaa!
We have a Super Simple Sushi! Thank you very much! Eric M. Rangel
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