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Sushi Rice | Shari

Makes 4.5 cups cooked rice (enough for 6 half rolls)  Some things in life take a lifetime to master. Sushi rice is one of those things. Every time I make it I get better. With every bite my smiles grow bigger and my belly happier. But I also look forward to the next time – and improving it – just as much. If you want to try – go for it! While it is admittedly difficult to make professional quality sushi rice, it’s surprisingly easy to make good sushi rice. As longs as you buy the right rice, you’ll be all set (Sushi rice is a special short grain rice, usually labelled as “sushi rice” right on the package). Recipe adapted from Vegetarian Sushi by Bridgid Treloar (I’ve used this book many times over the years for my sushi dinner parties – I highly recommend it both for the clear, creative recipes and beautiful pictures. Ingredients: 1 1/2 cups sushi rice (a special short grain rice, usually labelled as “sushi rice” – I found mine at Whole Foods) 1 1/2 …

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Vegetarian Sushi | Futomaki

Makes 6 rolls (on 1/2 sheet nori seeweed) – serves 2 Do you have a yearning to be creative? An artist? Do you want to release your imagination into the wild? Are you also hungry? The answer is sushi. While sushi making is an art that requires years of training to master, everyone can play the game. It’s like I tell my husband – you don’t have to be Michelangelo to paint a personal masterpiece. Similarly, you don’t have to be a sushi chef to fill your belly with satisfying sushi. Today we’re tackling futomaki. Futomaki is a large sushi roll, typically filled with vegetables and/or cooked fish. I thought this was a good place to start for those of us who don’t have refrigerated work spaces for handling raw fish. After all, let’s be honest. This is all about fun. Not tummy troubles. So let’s get our art on and make some sushi. Once you get the hang of it, I highly suggest having a sushi themed small dinner party. It’s super sushi fun. Here’s what you …

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