What is Sushi?
Sushi is a delicious, satisfying, and healthy, and with a little practice, it looks as good as it tastes. You can enjoy sushi as an appetizer, light meal, or main course, and you can eat it with chopsticks or your fingers. It goes great with miso soup and seaweed or cucumber salad, and as for drinks, water, tea, beer, sake, and white wine all go well with it.
History of Sushi
According to the Encyclopedia, its roots are in Southeast Asia where fish and meat were salted then fermented for long periods of time with rice. Originally, when the fermented fish was taken out of the rice, only the fish was consumed and the fermented rice was discarded. About a hundred years later, vinegar was “added to cut the preparation time.” The version of sushi that we know today evolved from a version created by Hanaya Yohei around 1824 in Edo (now Tokyo)—it “was not fermented (therefore prepared quickly) and could be eaten with one’s hands.” Sushi has been popular ever since.
Vegetarian Sushi can be made round the year with whatever vegetable is available to you. I have made this a healthy recipe so that you can cherish this during your diet regime and it makes a perfect dinner for weight loss.
Vegan / Vegetarian Sushi Recipe
Ingredients
1 Cup Brown Rice
100 gm Veggies of your choice, Batons
1 tsp Rice Vinegar
2 Tbsp Brown Sugar
Salt to Taste
Pepper to Taste
1 tsp Sesame Seeds
Method
In a pan, heat brown sugar and Vinegar. When Sugar starts to caramelize then switch off flame and add vegetable batons and toss well. Keep Aside
Combine the rice and 3 1/4 cups water in a rice cooker and cook according to the manufacturer's instructions. A rice cooker is the best way to get perfect sticky-firm rice, but if you don't have one, just use a saucepan.
Fold in the vinegar. Combine the vinegar, sugar and 1 teaspoon salt in a saucepan over medium heat, stirring to dissolve the sugar.
Cover a bamboo sushi mat with plastic wrap. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the plastic wrap. Press the rice to spread it evenly, moistening your fingers as you go. Sprinkle with sesame seeds.
Arrange a few pieces of vegetables on the bed of rice in a tight pile, in the lower third of portion.
Roll the sushi. Roll the sushi away from you with your hands, tucking in the vegetables as you go. Remove the mat from under the roll and place it on top. Press the roll into a compact rectangular log, using the mat to help you.
Slice the roll. Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables.
Serve with Soy Sauce and Pickled Ginger
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