Monday, February 25, 2013

Meatless Monday: Avocado Cucumber Maki and Sweet Potato Nigiri.


2 1/2 cups cooked brown rice
1 lemon, juiced
1 1/2 tablespoons agave
3 nori sheets
1 avocado, cut into sticks
1 cucumber, cut into sticks
Sprinkle toasted sesame seeds
1 sweet potato, peeled, sliced and boiled


1. Cook the rice according to the package directions. When the rice is ready, stir in the lemon juice and agave using a metal spoon (not a fork, or else it will become too fluffy). Chill the rice for about 1/2 hour or until cold enough to hold its shape well.
2. For "right side out" maki, use a cutting board or a bamboo mat, and lay 1 sheet nori smooth side down on the board. Grab a handful of the sushi rice and plop it in the middle of the sheet (have a bowl of water nearby, your hands will get a bit sticky).
3. Spread a very thin layer of rice, line up avocado and cucumber at 1 end of the nori sheet, and just start rolling it up! The nori will soften from the moisture of the rice so be careful not to rip it! Chill in the fridge to let it "set" and then cut into pieces with a sharp, non-serrated knife. Wet the knife every now and then to get the stickiness off.
4. For inside out maki rolls, lay a piece of plastic wrap onto cutting board or mat. Then place the nori on top, this time rough side down. Spread a thin layer of rice onto the smooth side and then flip over only the nori, leaving the plastic wrap on the board. Line up fillings and roll using the plastic wrap to protect your hands. Sprinkle the roll with toasted sesame seeds and cut into pieces.
5. For the nigiri, cut the cooked sweet potato slices into rectangles and chill in the fridge until cold. Mold the remaining sushi rice into small rectangular prisms and chill in the fridge. When you are ready to eat the nigiri, simply place a sweet potato slice onto the rice shape.


No comments:

Post a Comment