I know it is Back to the Future Day and I am posting about what I did on September 30 for the final Vegan Month of Food challenge: Thai Curry Sushi. Hoverboards exist. Time is flexible.
I made a video, better than the one at the first of the month, 30 seconds versus 15 minutes. Still learning how to post these kinds of things, and edit sound and image into something I can get behind.
I figured sushi is a good thing to show how to do, rather than tell.
Here I will tell you how to make it, later the show will go up.
Thai Curry Sushi
1 cup brown bhasmati rice
1 cup brown sticky rice, also called sweet rice
1 can light coconut milk
2 Tablespoons green curry paste or powder
Make the Sticky Rice: 2 cups of rice require 4 cups of liquid, after measuring the coconut milk, add water to make up the rest. Add the spices. Cook in a rice cooker. After the rice is cooked, spread on a plate to cool.
Prepare the Fillings:
Slice into matchsticks, long, thin 3/4 inch diameter pieces, or chop finely.
Possible filling for the rolls include carrots, daikon radishes, cilantro, chopped cashews, mint, steamed beets, sauteed shitake mushrooms, avocado. Some seasonings to sprinkle over filling may include: pickled ginger, gomasio, Nanami Togarashi (a mix of chili pepper, orange peel, black sesame seed, white sesame seed, Japanese pepper, ginger and seaweed).
Wrapper options: Nori or Soy paper
Tools: A flat wooden spoon, sushi roller, a small dish with water (for sealing the edge of each roll).
Begin by gently spreading a thin layer of rice leaving a one inch margin at the top.
Lay the fillings about an inch and a 1/2 up from the bottom of the sheet, keep them together.
Gently moisten the top margin of seaweed or soy paper, roll from the bottom up, compress ingredients gently.
Remove from sushi roller.
Slice into 1 inch pieces with a sharp knife (knife may need to be cleaned between slices).
Serve with tamari, pickled ginger and prepared horseradish.
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