What’s cooking? Non-seafood & vegetarian sushi

Homemade sushi

I love food. I love going out and trying new dishes from different cultures. Like those pork knuckle bones with all that gelatin in the Dominican Republic, lol.

Anyways I thought I’d start just taking pictures of new dishes I cook from time to time and post them here for fun and so I can remember what I put in them; I usually end up modifying from the original recipe and then forget. 🙂

I made this a few weekends ago when the neighbors dropped by for UFC 143. I had a hankering that afternoon for sushi and I hadn’t made it in over 10 years and thought, why not?

Ingredients

  • Sushi rice – from Alton Brown’s Sushi Rice recipe
  • 1/4 cucumber, sliced lengthwise into long narrow strips the length of the seaweed sheet
  • 1/2 carrot, peeled, sliced lengthwise into long narrow strips the length of the seaweed sheet
  • 4-6 stalks of asparagus, steamed or blanched, each sliced in half
  • 2 slices of proscuitto ham
  • 1/2 mango, thinly sliced
  • 2 tablespoons sesame seeds

Method

  1. Make the sushi rice as per the recipe.
  2. Follow the instructions to make the roll, maki or California roll style by adding whatever combination of asparagus, carrot and cucumber as the filling.
  3. For California style rolls, have the sesame seeds spread out on a plate and then dip the roll on one side. In lieu of sesame seeds, drape the prosciutto or mango slices over top of the roll.
  4. Cut the roll in half and then line up the two halves and cut twice more, making 6 pieces per roll.

Yields: 5 rolls of 6 pieces each (30 pieces)

And enjoy!

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