For this third day of Sushi Week, I offer you German and Greek Sushi. The first is substantial and rather stereotypical and the other is a play on Spanakopita, one of my favorite foods from any culture.
You’ll need a standard amount of sushi rice for two rolls, but the filling amounts are too small to worry about. You have fun with it on your own!
½ cup sushi rice (small grain, white rice)
1 cup of water
1 teaspoon granulated sugar
1/8 cup rice vinegar
Nori sheets for wrapping makis
- Cook the rice in the water. Watch it, because small amounts of rice like this will suddenly be cooked and burning! Put it into a medium-sized bowl.
- Combine the vinegar and sugar in a small bowl. Using a sweeping motion with the rice paddle, pour the vinegar solution over the cooked rice, smooshing the vinegar into the rice. Make wide Zs over and over in the rice, occasionally bringing the bottom rice up to the top until it’s thoroughly combined and the vinegar has all been absorbed.
- Wait until the rice is COMPLETELY COOLED.
I’m not going to repeat rolling instructions. If you need them, here’s a link to Day 1.
Let’s take a look at the interesting part, the fillings.
German Sushi: Tofurkey Beer Brat, sauerkraut, pickle, and brown mustard dipping sauce
Greek Sushi: Kalamata olives (chopped up), steamed spinach, tofu-based feta “cheese,” and pesto dipping sauce.