Homemade sushi might sound intimidating, but it doesn’t have to be. First, we need to apologize to the ancient art of traditional sushi-making. Our sushi is all shortcut, hodgepodge, and probably breaks all the rules, but it is delicious, healthy, and easy. You can have an amazing sushi dinner on your table within half an hour. This recipe is found in the “Family Theme Nights” section of Trim Healthy Table Cookbook.
Sushi Night E Style (E)
Description
Homemade sushi might sound intimidating, but it doesn’t have to be. First, we need to apologize to the ancient art of traditional sushi-making. Our sushi is all shortcut, hodgepodge, and probably breaks all the rules, but it is delicious, healthy, and easy. You can have an amazing sushi dinner on your table within half an hour. This recipe is found in the "Family Theme Nights" section of Trim Healthy Table Cookbook.
Ingredients
For the Sushi
OPTIONAL DIPPING SAUCES AND CONDIMENTS
Instructions
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Mix the warm rice with the vinegar, Gentle Sweet, and salt. Lay out your first nori sheet on a flat work surface and spread the rice in a thin layer, leaving a ¼-inch border at the edges that is free of rice. Pile your veggies and protein of choice at the very front of your nori strip, making sure they take up no more than one-quarter of the space on the nori sheet.
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Roll the sushi firmly rather than loosely, but not so tight that you tear the nori sheet. Seal the edge by dipping your finger in water and running it across the open edge of the nori. This will make it sticky enough so it doesn’t unravel. Slice into sushi-size pieces with a sharp knife.
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Serve the sushi with the optional dipping sauces (nixing spicy mayo for an E) and pickled ginger.
Note
Recipe Notes
Intro continued...It takes the intimidation out of it if you think of sushi as a
type of burrito. Just fill and roll! These days you can buy nori sheets at almost any grocery store, so there’s really nothing scary about this meal. Choose if you want to make an E or S sushi or perhaps even both kinds if you have the time and have family members who Crossover.
For an E sushi, you need sticky brown rice. That happens easily when you use one more cup of water than normal when you cook it. For protein you can use salmon (being sure it is lean for E guidelines), but you don’t have to. Sliced chicken breast works, too; you can even use cooked egg whites.
For an S sushi you can make a sticky rice out of cauli rice mixed with cream cheese. With an S you can use salmon or chicken but you can also go meatless and just use avocado (if doing so be sure to get your protein in a drink with or after your meal). You can stuff both an S and E sushi with any sliced veggies from your fridge, such as cucumber or shredded carrot, or even use leafy greens like spinach.
If the idea of rolling your own sushi still makes you feel a little overwhelmed, try this simple shortcut. Buy the smaller, seasoned snack-size nori (seaweed) squares. Lay out all your filling options on your table and let everyone make their own as they go. Just pile in the fillings you like, fold over, and eat with your hands. Kids can make Crossovers and you can stick with your S or E fillings.
Sushi Night S Style
