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One thing i missed (being Japanese and all!) is sushi, so i experimented and though it took some time, it was well worth it.
Tuna rolls and Tuna Don
Faux rice:
1 small-med sized cauliflower.
Grate, with food processor or a grater. After grating i got about 240grams.
Vinegar - about 2-3tbs (make sure its just regular vinegar, and not the vinegar for sushi as they often add sugar to it)
Granular Splenda- 1tsp
Add some water to your pan and fry the "rice" untill soft, but not mushy.
Place cooked "rice" in a big wide bowl or plate. With a hand fan or something similar, (i used one of my plastic lids to a ziplock sandwich container) fan the "rice" for about 5mins. Add the vinegar and splenda a little at a time, and continue to fan. Keep doing this untill the "rice" has cooled completely.
Filling and Dried Seaweed:
This is really up to you. I used tuna and avacodo and mayo.
Use rectangular shaped nori (dried seaweed), and size depends on how big you want them.
Place nori on dry surface, and add a layer of "rice". Place whatever fillers you like, and roll them up as tightly as possible. Cut rolls into desired thickness.
(i made 3 long rolls; 1 tuna roll, 1 tuna and avacodo roll, and 1 tuna avacodo and mayo roll. They cut up to 5 pieces each)
The faux rice does not hold as well as traditional japanese "sticky" rice, and it got a little crumbly, but if youre gentle when cutting, it works out well.
I had lots of "rice" and tuna and avacodo left over so i made a tuna rice bowl. I used to eat this all the time, and this too turned out very much like the real deal.
Put rice in a bowl, and put whatever toppings you desire on top. Sprinkle cut up nori on top, and drizzle (watch your amount!) some soy sauce.
I like to mix it all up, and this is what it looks like when its all mixed.
Tuna rolls and Tuna Don
Faux rice:
1 small-med sized cauliflower.
Grate, with food processor or a grater. After grating i got about 240grams.
Vinegar - about 2-3tbs (make sure its just regular vinegar, and not the vinegar for sushi as they often add sugar to it)
Granular Splenda- 1tsp
Add some water to your pan and fry the "rice" untill soft, but not mushy.
Place cooked "rice" in a big wide bowl or plate. With a hand fan or something similar, (i used one of my plastic lids to a ziplock sandwich container) fan the "rice" for about 5mins. Add the vinegar and splenda a little at a time, and continue to fan. Keep doing this untill the "rice" has cooled completely.
Filling and Dried Seaweed:
This is really up to you. I used tuna and avacodo and mayo.
Use rectangular shaped nori (dried seaweed), and size depends on how big you want them.
Place nori on dry surface, and add a layer of "rice". Place whatever fillers you like, and roll them up as tightly as possible. Cut rolls into desired thickness.
(i made 3 long rolls; 1 tuna roll, 1 tuna and avacodo roll, and 1 tuna avacodo and mayo roll. They cut up to 5 pieces each)
The faux rice does not hold as well as traditional japanese "sticky" rice, and it got a little crumbly, but if youre gentle when cutting, it works out well.
I had lots of "rice" and tuna and avacodo left over so i made a tuna rice bowl. I used to eat this all the time, and this too turned out very much like the real deal.
Put rice in a bowl, and put whatever toppings you desire on top. Sprinkle cut up nori on top, and drizzle (watch your amount!) some soy sauce.
I like to mix it all up, and this is what it looks like when its all mixed.
I'm going to try this for lunch some time this week too - i lurrrve my sushi. *drool*
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