The past few days have been pretty hectic. Avery has been horribly sick all week and has yet to make it to school at all. He got sick on Sunday afternoon/evening, and basically spent all of Monday, Tuesday, and most of Wednesday in bed. He's barely eaten anything in days, so I've been trying to force him to eat as much as he can today. He's weak and tired and still coughing, but the fever seems to be keeping at bay. My poor big kid. The days have also been busy with errands, taking kids to dance classes, Rhianna getting her competitive dance invitation for next year (we are all very excited about that!), and watching Tiernan during his track and field meet. He rocked that shotput! He always was an arm strength kind of kid. I can still picture him, clear as day, army crawling around the house. He didn't even try to use his legs when he crawled! It was all arms dragging him around.Needless to say, dinner has been nothing special for the past couple of days. Yesterday it was fried egg sandwiches, the day before? Frozen pizzas! Certainly nothing to blog about. Dinner for today is made and ready to be eaten, thankfully. I'm looking forward to something a little more nourishing to feast on.
As you can tell in the photo, I made some veggie sushi. This is a favourite around here for dinner. It's also a favourite for the kids' school lunches. I promised my friend, Karen, that I would do a step-by-step post about sushi making, so here it is. This is very basic sushi rolling, and it can get a lot more fun and exciting as you get good at it.
I prep my vegetables before I even start the rice. (This picture shows far more veggies than is needed, but we like to snack on them over the next couple of days.) Here I have some thin asparagus that I trimmed and cooked for a very few minutes in some boiling water (making sure to keep it bright green). I took a yam and sliced it into fries. I tossed it in olive oil, sprinkled with salt and cooked it on a baking sheet in a 325 oven until tender. I have some thinly sliced coloured bell peppers (yellow, orange, green, red). I also have my favourite vegetable - mushrooms!
Sushi Mushrooms
large container of cremini mushrooms
2 tbsp sugar
4 tbsp white wine
6 tbsp soy sauce
Slice the mushrooms thinly. Mix the sugar, white wine and soy sauce in a wok and heat it over med-high heat. Bring it to a boil, and then leave it on a low boil until it reduces by about half. Add the mushrooms and cook until tender.
Try not to eat them all before you get to making the sushi rolls... like I do! ;)
Rinse your rice thoroughly (about 3 times) and then drain completely (15 minutes). We use 3 rice measures (3 cups) for this. Once it's cooked, let it sit in the rice cooker on "warm" for another 10 minutes. While the rice is cooking, mix together your sushi vinegar.
Sushi Vinegar
(for 3 rice measures)
8 tbsp rice vinegar
4 tbsp sugar
1/2 tsp salt
Mix together in a glass measuring cup. Heat slightly in the microwave to dissolve the sugar. Set it aside until ready for use.
After the rice is ready, add the vinegar slowly while using a spatula to separate the rice a bit. I don't use quite all of the vinegar mixture.
When the rice is room temperature, the rolls ready to assemble!
Place your nori sheet on the edge of a bamboo placemat. Spread your prepared rice over 2/3 of the nori sheet, leaving some space at the end furthest away from you.
Add your veggies to the nori sheet & rice. Try not to add too many or your rolls will be too stuffed and they won't form properly. Now it's time to start rolling!
Take the bamboo placemat, and use it to start rolling the nori over the veggies. Take your fingers and lightly press the nori around.
Pull the placemat forward a bit, and continue to guide the rolling, using your fingers to press it together.
Ta-da! You have successfully rolled a sushi roll! To cut the sushi rolls, start by cutting them in half. Then take those halves and cut them in half. Do that one more time with all of those halves.
Now go enjoy your rolls! Scrumptious! :)
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