For this fourth day of Sushi Week, I offer you Italian Sushi and Russian Sushi. Oh I know these are not nations you think of immediately when you think of sushi, but give it a moment. Wouldn’t nori and a little vinegared rice add some nice complimentary flavors to, say an Alfredo sauce? And beets and sour cream are a given, so don’t wait. Just try it!
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.
Italian Sushi: Cooked zucchini, steamed spinach, baked sweet potato, green onion, and tofu-based Alfredo dipping sauce.
Russian Sushi: Pickled beets, cabbage, Tofurkey Beer Brat, and faux sour cream dipping sauce with horseradish