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Springtime Sushi



We have been making a lot of Sushi lately. Where we live we just can’t get it made for us- for a while there was a great little Japanese and Korean restaurant about 20 minutes drive away in Smiths Falls, but now we are back to Ottawa or bust. This was a problem until sometime around last Christmas. I had been making copious amounts of curry and my most hated task was cooking rice. Pretty much every type of rice – including of course, sushi rice. Everyone had told me to get a rice cooker – but it had just never happened until one fateful day at Canadian Tire when I saw them on sale for 14$. Well, my family motto is practically “the more you buy, the more you save” when it comes to sales – so I picked it up and it has become indispensable. I have only two words for you: buy one.

So, sometime shortly after the purchase of my new most valued possession  – we stopped complaining about the lack of sushi restaurants around here and started having weekend sushi parties instead. Our most recent one boasted crispy fried crab and mango sushi with cream cheese, coconut shrimp tempura sushi with avacado, and a variety of veggie options, including one that boast local seasonal ingredients. We named this “Springtime Sushi” – and it is an asparagus and snow pea sushi that delivers with a unique taste and a refreshing crunch.

So here it is – our recipe for Springtime Sushi – which can of course be used to make an infinite variety of other sushi’s as well!

I also added a few pictures of Oliver’s first Easter – they were just too cute I had to share. Something about the arrival of baby chicks a few days before Easter just put the cuteness over the top.

Mom O Meter = 3.5/5

Lets face it – sushi is never going to be something that is easy to do with a baby tucked under your arm. It will always take two hands to roll up the sushi, and one recipe is not going to vary much from another. That being said – by making veggie sushi you do not have to deal with raw fish – which is decidedly mom-friendly. Plus, using a rice cooker does make it really easy.

Ingredients

2 cups uncooked sushi rice (short or medium grain sticky rice – the PC sushi rice works well)

one bundle of asparagus spears

roughly one cup of fresh, unshelled sugar snap, snow, or sugar sprint peas

1/2 cup cream cheese

1 package nori

Sushi Su Ingredients

1/2 cup rice wine vinaigre

2 tablespoons mirin or saki (sometimes we omit this)

1/4 cup sugar

*ginger, soy sauce and wasabi for serving

Steps:

1. Rinse rice thoroughly until water runs clear. Put rice into rice cooker and cover with an equal amount of water and cook until done. Meanwhile, combine the ingredients for the sushi su in a small saucepan and cook until the sugar is dissolved.

2. Steam asparagus briefly in order to tenderize it, and then cut each spear into two or more long, thin slices. Destring the peas and cut those if desired.

3. Once rice is finished and while it is still warm pour over the sushi su and mix gently and briefly – do not overmix or rice will become starchy.

 4.  Lay out your bamboo mat and place a peice of nori onto it with the shiny side down. Cover the bottom 2/3 of the nori with rice, and then place a line of cream cheese across it.  Put a few peices or asparagus, some peas and some ginger if desired on top of the cream cheese line (this is where you can have fun and use instead shrimp or crab tempura, mango, avacado, cucumber or whatever you like). Tightly roll up the sushi using the bamboo mat to press firmly as you go.

If you have never made sushi before you may want to read over the Pioneer Woman’s Sushi 101.

Then, when you are all done, you can eat it out in the garden like we did during a rush of beautiful spring weather (clearly we made this over a week ago NOT during the past few days of interminable rain)!

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Categories: All recipes
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