This sushi uses agave nectar, of which I learned about from Destiny’s Kitchen. I like it better than using regular sugar in the rice because it makes it more glycemic index-friendly and it has a less bold sweetness to it – more of a subtle sweetness, just like me. 🙂 But ever since Jo made me taste veggie sushi earlier this year, I’ve been obsessed with it. And I think using the nectar increased the obsession even more… Using sushi rice is critical – you want that stickiness of it. I don’t feel another rice will suffice. And another item that most people think critical to rolling the sushi is the bamboo rolling mat. I just use a sheet of plastic wrap to help me get a nice and tight roll started. So when you’re wanting something light and yummy, give sushi a try! It’s hard for me to describe the steps accurately, so I hope the pictures help my lack in verbal clarity. Rolling sushi isn’t as hard as most people think – so don’t be afraid. My first few attempts at rolling weren’t the prettiest by any stretch, but they tasted great..and once I got the hang of rolling, playing with the quantity of the filling, things got much better looking!
1 1/2 C sushi rice, rinsed & drained
1 3/4 C water
2 tsp rice vinegar
1.5 TBSP agave
1 tsp Kosher salt
Carrots and cucumbers for filling, julienned into thin slivers
Shoyu sauce for drizzling and/or dipping
Toasted Nori rolls
*optional: sesame seeds for sprinkling
1. Make rice: Add cold water to the sushi rice and bring to a boil. Boil until all water is absorbed, about 12 minutes on low heat. Mix in rice vinegar, nectar, and salt to the cooked rice and let cool to a warm, manageable temperature. You don’t want to let it cool completely, but you want to be able to handle it in your hands without burning your palms.
2. Make filling: While rice is cooling, julienned into thin slivers carrot and cucumber.
3. Make sushi: With wet hands (the wet hands prevent the rice from sticking to them making it that much easier to handle), add a handful of rice to the bottom 1/3rd of the sheet of toasted nori (if you don’t buy pre-toasted nori, toast it lightly over an oven flame) and flatten to edges. The rice should spread out into about 1/8-inch thick layer. When it comes to sushi, more is not always better when you’re filling. Add a bit of carrots and cucumbers down the center of the rice. Begin rolling as tightly as possible (either with the help of a bamboo roller or sheet of plastic wrap). You want to try and get your veggie filling in that first roll so it’s in the center in the completed roll. Repeat until satisfied, re-wetting hands with each new roll to keep things going smoothly. Cut into 1-1.5 inch thick slices with a sharp and wet knife (re-wetting the knife as needed to prevent sticking).