Vegan Sushi - Was: How Day Ten went

[Guest guest]

Dear Serene,

Thank you for sharing so much with us. You are always very inspiring.

 

I am curious to know more about your vegan sushi? I am assuming you

make it yourself? I tend to be a little overwhelmed with the

instructions I have found for making sushi. Any info/pointers would

be appreciated.

 

Thanks,

Liese

 

, Serene <serene-lists wrote:

>

> Day 10, Monday, 4/21/08

>

> I am removing the restrictions on beans and fruits, though that

didn't

> end up mattering today, as I don't eat a ton of either on a normal

day.

> They don't seem to be a problem for me, and I'm losing weight

rapidly,

> which I don't think is healthy. If in 10 more days I'm still losing

> weight too quickly, I may add some avocados/olives/coconut. We'll

see.

>

> Pulse:

> Took thyroid meds?: Yes

> Other meds:

> Walk miles:

> Symptoms: mild backache, mild headache

>

> Planned food:

>

> B: Tomato sandwich (whole-grain bread, tofu mayo)

> L: Leftover lentil soup

> D: Vegan sushi, miso soup

> S: Fruit, cut-up veggies, kavli, toast

>

> Actual food:

>

> B: Tomato sandwich (whole-grain bread, tofu mayo)

> L: Leftover lentil soup

> D: Vegan sushi, miso soup, mochi with honey

> S: Kavli with tomatoes and mayo, raw mushrooms, apple

>

[Guest guest]

Liese Hunter wrote:

> Dear Serene, Thank you for sharing so much with us. You are always

> very inspiring.

>

> I am curious to know more about your vegan sushi? I am assuming you

> make it yourself? I tend to be a little overwhelmed with the

> instructions I have found for making sushi. Any info/pointers would

> be appreciated.

 

Oh, it's dead easy, I promise. You can see how easy by watching the

Post Punk Kitchen folks do it

(http://video.google.com/videoplay?docid=-2339485853386165626 & q=isa+terry & ei=kxU\

OSOThII6E4gLW4-yuBA

), or here are my own instructions:

 

1) Cook sushi rice (we use 3 parts (1.5 cups) calrose rice and 4 parts

(2 cups) water) and put out a bowl of water for moistening your hands

2) After the rice has cooked and sat for 5 minutes, empty it into a

shallow container (baking dish, cookie sheet) and sprinkle it with

either rice vinegar you've sweetened with a little sugar, or a little

sweet vinegar powder you can get in the sushi aisle (the powder is what

the person who made us sushi in Tokyo used). Fold the rice gently for a

while (fanning it is optional, but if you have a helper, have them fan

it so it cools quicker) until it cools a bit.

3) Lay down a sheet of nori, shiny side down. Moisten your hand and

gently grab a handful of rice. Pat it down so it covers all but the top

inch of the nori, in a thinnish layer.

4) Put your fillings (see below) on the bottom part of the rice, then

roll the roll away from you until it's all rolled up. Set the roll aside

and repeat until you run out of rice. When you're ready to slice them,

it helps to use a very sharp knife, and dip your knife in water once in

a while.

 

For fillings, we've used:

 

oshinko (pickled daikon)

cucumber

pepper strips

avocado (not doing that these days because of the fat)

shiitake mushrooms (I pour boiling water over dried shiitakes, then

after maybe 20 minutes, drain them and add some soy sauce and sugar,

just a little bit)

 

It's also fun to add sesame seeds (either white or black), but I skipped

those.

 

Serene

[Guest guest]

Dear Serene,

 

Wow, thanks! Sounds easy enough to try...after I head over to the

asian market to get a few things. I'll let you know how it goes.

 

Also, I make a lentil soup that sounds almost exactly like yours but

sometimes I add red pepper flakes to make it a little spicier, or,

when I am really feeling like I want something really spicy (like

about a million chips with guacamole and salsa), I add a spoonful or

two of hot salsa to my bowl of soup and stir it in before eating. Yum!

Thanks for sharing.

 

Liese