By Evanice Holz 7.1.15 anti-inflammatory, cancer prevention, digestive support, Increased Nutrient Absorption
A couple of months ago I was introduced to a super fun and creative way to eat sushi and I'm now completely obsessed with it. It's so yummy. I've had the meal over five times since then, and typically, although I LOVE SUSHI… I don't eat it nearly as often as I have these bad boys. It's basically a create your own sushi station with all the fixings like avocado and cucumber as well as Japanese pickled goodies like Ume, Fukuginzuke, and Beni Shoga. All of these delicious ingredients top a small roasted Korean seaweed sheet and fresh sushi rice! Genius! I can't take credit for this at all, it was brought to me by my boyfriend's mom, Reiko. She's from Japan and did some research on the vegan diet before him and I came to visit and these came so naturally! We call them sushi tacos because of the way you fold the pieces to eat them. What I love about these is they're a perfect mouthful and you can switch them up any way you'd like rather than being set on only a couple of rolls. I find every time I make one of these they're different. It makes sushi so fun and helps you in figuring out what pairings work well together before committing them to a whole roll. Even more, when my boyfriend and I make rolls now, we uses a lot of the pairings we concocted while experimenting with these "tacos." Shu-kos? Sh-acos? Tushi? Haha. You'll probably have to visit your local Japanese market to find the japanese ingredients listed below. The fukuginzuke is my favorite it's daikon, lotus root, and cucumber pickled in a base that is flavored with soy sauce. It's slightly swat, crunchy, and highly addictive!! Stock up.
2 c sushi rice
3 c water
small korean seaweed sheets
1/4 c sesame seeds
1/2 c brown rice vinegar
1.5 tsp olive oil
1/4 c brown sugar
cucumber, julienned into 2" pieces
First, rinse the rice in a colander until water is clear. This usually takes me about three rinses. In a medium saucepan cook the rice with the water for about twenty minutes or until water is absorbed and rice is tender. Let cook in a wooden rice bowl.
Cook the rice vinegar, brown sugar, and oil in a small saucepan until sugar devolves. About a few minutes. Let cool then mix into the rice in a folding motion. Be sure to be veery delicate with the rice, you don't want to mix it too roughly and make it creamy or break it up. I would add half of the cooked vinegar mixture first, then add more to taste. Mix in the toasted sesame seeds and any additional sushi vinegar. Set aside.
Place all your toppers into little bowls and plates of their own. Get ready to set your table with the rice, toasted seaweed,and remanding ingredients. I usually like to top them all with a sprits of bragg's amino acids. You can use that or a little tamari.. both are delicious.
To prepare your tacos, put about a tablespoon of rice per roasted seaweed sheet, then top accordingly with the remaining ingredients of your choice. That's it! Enjoy and have fun! This recipe is plenty for 2 people and just right for 3.