Month: January 2020

Hiromi’s Sushi Rolls

Ingredients

  • 2 cups sushi rice
  • 3 cups water
  • ¼ cup rice vinegar
  • 1 tsp. sea salt
  • 1 tsp. sugar or agave
  • Thinly sliced vegetable options: cucumber, carrot, avocado, red cabbage, or slightly boiled asparagus
  • 4 to 5 roasted seaweed sheets
  • Soy sauce

Steps

  1. Bring to boil rice and water.
  2. Switch to low heat and cook rice for 15 minutes.
  3. Place rice in large bowl to cool.
  4. While still a little warm, add vinegar to rice and gently stir three times.
  5. Add salt and stir gently.
  6. Add sugar and stir gently.
  7. Place seaweed on sushi mat and add 1 cup prepared sushi rice.
  8. Using the bottom of cup, spread rice over two thirds of the seaweed.
  9. Place vegetables on the end of the seaweed that is towards you.
  10. Use thumbs and fingers to roll and keep vegetables in place; press and roll sushi mat to shape the roll.
  11. With corrugated knife, slice sushi roll evenly into eights.
  12. Serve sushi with soy sauce.

May use a sushi mold instead of seaweed, placing vegetables atop the rice. 

Herbed Garlic Bread

Ingredients

  • 4T Earth Balance Original Buttery Spread at room temperature-may use less
  • 2 cloves of garlic finely minced
  • 3 T chopped flat-leaf parsley- I use more
  • 1 loaf French bread 

Steps

1. Preheat oven to 350.

2. Combine butter, garlic and parsley in a small bowl.

3. Slice the bread into 1 inch sections.

4. Spread the butter into each slice.

5. Wrap the bread in foil, leaving the top exposed.

6. Heat for 20 min. 

7. Serve in a basket, wrapped in a napkin.

Freeze

  1. Divide the herbed garlic bread into two or three loaves. Wrap each loaf in parchment paper and foil, then freeze until needed.
  2. Take out of the freezer. Keep the aluminum foil on and place in the oven. Cook at 350° for 15 minutes.
  3. Open the foil to allow the steam to release.
  4. Change the oven temperature to 450° and put back in the oven for another 10 minutes.