For this sixth day of Sushi Week, I thought I’d twist away from what you expect sushi to be. The first one, Root and Sproot Sushi, is root vegetables and other favorite foods, and the second one involves chocolate! That’s right! Dessert sushi! Exclamation points!
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.
Root and Sproot Sushi: Roasted sweet potato and roasted beet wrapped around roasted asparagus with teriyaki sauce.
Swiss Sushi: Modeling chocolate, sliced strawberries, and mint, with coconut and dates ground in the blender instead of sushi rice. Melted chocolate dipping sauce.