Though associated with raw fish, sushi can be far more diverse and veg-friendly than you might think. Â In fact, one of the best ways to deal with any leftovers or lonely fridge veggies is rolling them in rice! Here is one of my favorite ways of reinventing this niche nosh:Â harvest sushi!
 What you’ll need:
1 – 2 cups sticky rice, cooked (white rice works best, but if you want to try some whole-grain goodness, go right ahead. Just make sure your rice of choice has some stickiness)
STEP ONE:Â White on rice, but color’s nice!
Cook the rice as directed. I find there’s no need to add the butter or salt requested by some rice packages. To add some color to otherwise monotone rice, you can add a bit of brown or grain rice (just remember to start with the brown rice first as it usually take longer to cook).
Once the rice is mostly cooked, add the rice vinegar. This make the rice stickier and more sushi-friendly. Â Allow fully cooked rice to cool to a workable temperature.
STEP TWO:Â Roll ’em!
If you’ve never worked with sushi before, no worries. There are a lot of instructional videos out there to help you, but I say be reckless! I’m definitely not a sushi expert, but here’s how I’ve done it with rockin’ success:
– Lay out a seaweed sheet on a dry surface.
– Spread about ½ Cup of rice on the the sheet, covering all but a thin sliver of one of the sheet’s edges.
– Add a thin line of potatoes, a separate line of arugula, and another line of tomatoes near the center of the sheet.
– Now, (this is the tricky part), starting on opposite end from the sliver of sheet without rice, roll the sushi tightly. At the end, connect the edge that was clean of any rice with the sheet (some people use water to seal the roll, but I find it’s always sticky enough to stay on its own).
-Now lay your roll on a cutting board seam-side down, and cut into 8 equal pieces.
STEP THREE: Â Saucy!
In a medium bowl, mix the soy, mayo and hot sauce until it’s a smooth, tan color (the mayo is a nice way to lessen the saltiness of the soy).
Now go ahead and plate up your rolls with the sauce in a small side bowl. Grab your chopsticks, dip each sushi piece in the sauce while eating, and enjoy!
Recipe: Harvest Sushi
STEP ONE:Â White on rice, but color’s nice!
Cook the rice as directed. I find there’s no need to add the butter or salt requested by some rice packages. To add some color to otherwise monotone rice, you can add a bit of brown or grain rice (just remember to start with the brown rice first as it usually take longer to cook).
Once the rice is mostly cooked, add the rice vinegar. This make the rice stickier and more sushi-friendly. Â Allow fully cooked rice to cool to a workable temperature.
STEP TWO:Â Roll ’em!
If you’ve never worked with sushi before, no worries. There are a lot of instructional videos out there to help you, but I say be reckless! I’m definitely not a sushi expert, but here’s how I’ve done it with rockin’ success:
– Lay out a seaweed sheet on a dry surface.
– Spread about ½ Cup of rice on the the sheet, covering all but a thin sliver of one of the sheet’s edges.
– Add a thin line of potatoes, a separate line of arugula, and another line of tomatoes near the center of the sheet.
– Now, (this is the tricky part), starting on opposite end from the sliver of sheet without rice, roll the sushi tightly. At the end, connect the edge that was clean of any rice with the sheet (some people use water to seal the roll, but I find it’s always sticky enough to stay on its own).
-Now lay your roll on a cutting board seam-side down, and cut into 8 equal pieces.
STEP THREE: Â Saucy!
In a medium bowl, mix the soy, mayo and hot sauce until it’s a smooth, tan color (the mayo is a nice way to lessen the saltiness of the soy).
Now go ahead and plate up your rolls with the sauce in a small side bowl. Grab your chopsticks, dip each sushi piece in the sauce while eating, and enjoy!