Thanksgiving is great, but I'm a little pumpkined, butternut squashed and appled out. So time to cleanse the palette with some #Asian cuisine. #Sushi is constantly defeating me, but incorporating coconut milk seems to be the trick I needed to keep the rolls together.
My husband is a fan of having miso soup with his sushi, but I can't have soy so I always skip that option. Going with the Japanese onion soup was definitely a good soy-free option I'll serve with future sushi dishes.
Sushi: Modified Indigo Kitchen Recipe | Serves: 3 rolls | Time: ~1 hr
1 cup sushi rice
1 cup water
1 cup coconut milk full fat
1 tbsp hot chilli flakes
2 tsp raw cane sugar
1/4 tsp onion powder
1/4 tsp garlic powder
1 #zucchini, cut into small thin strips
1 #carrots, cut into small thin strips
1 yellow #bellpeppers, cut into small thin strips
Wash the rice at least 3 times. Now add the water and the coconut milk to the rice in a pan and bring it to a boil, cover the pan and turn the heat to medium/low and let the rice simmer for about 30 minutes. You should be left with a sticky but not wet rice, if it is still to wet let it steam/simmer for another 5 minutes, making sure the bottom doesn't burn.
Add the rice to a bowl to let it cool and add the hot chilli flakes, sugar, onion and garlic powder and mix to combine, using a wooden or rice spoon.
Once the rice has cooled you can place a sheet of nori (shiny side down) on a bamboo rolling mat or clean dish towel en place the rice on top of the nori leaving about one inch without rice, top the rice with the veggies and tightly roll to form the roll. You can wet the end of the nori a bit to make it stick. After letting them sit while you roll the remaining rolls you can cut them with a very sharp and or wet knife to make perfect slices. Enjoy.
1 yellow onion, chopped
3 cups veggie broth or water
1 celery stalks, diced
1 carrot, chopped
1 garlic cloves, minced
Half handful button #mushrooms, thinly sliced
Half handful slice green onions
S&P to taste
Coconuts aminos and sriracha, to taste
Sauté the onions in a pot in a little bit of oil until slightly browned. Add the carrot, celery, and garlic and veggie broth/water. Bring to the boil and then simmer for 30 minutes. Season to taste with salt and pepper. Strain the veggies from the broth and add the mushrooms and scallions before serving.
What I ate and drank today
6 glasses of water
1 peanut butter and basil sandwich
Ramen noodles with sauteed brussels sprouts and mushrooms
Pretzel sticks with mustard
Sushi and soup