Ingredients: |
Ingredients: 2 cups sushi rice
2 to 3 tbsp sushi rice vinegar (depending on your preference)
2 or 3 sheets of nori, ripped into pieces
1 large tomato, diced
4 celery sticks, cut into 2" thin strips
2 carrots, peeled and cut into 2" thin strips
few lettuce leaves, rinsed and shredded
1 medium cucumber, cut into 2" thin strips
1 ripe avocado, diced
2 green onion, cut and diced
2 heaped tbsp of mayo
1 tsp sesame seeds
1 large sweet potato/yam, cut into bit size pieces
soy sauce or tamari
wasabi
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Directions: |
Directions:First prepare the sushi rice. It is best to rinse the rice first to remove excess starch and helps to cook the rice evenly. Place 2 cups of rice to 3 cups of water in a pot, cover and place on high until boiling, once boiling reduce temperature to low. Stir rice occasionally so it doesn't stick to bottom of the pot. Keep rice covered and on low for up to 20-25 minutes. You know it is cooked once all the water is absorbed and you will have perfect sushi rice left! Put rice aside to cool a little. Once sushi rice is cooled a little, add sushi vinegar, and taste as adding to your liking.
Place cut yam in baking dish, drizzle with oil and roast for approx. 20 minutes. Place in individual bowl once roasted. Once nori, tomato, celery, lettuce, carrots, cucumber are cut, place in individual bowls or group on one large serving platter. Place diced avocado in bowl. Add in green onion, mayo and sesame seeds and mix. Crab meat maybe added, if you wish.
Let everyone make their own on plate or in a bowl. Start with the rice, then nori. Note: very important nori is the first thing on the rice. Then as you wish... few lettuce leaves, carrot sticks, cucumber, celery, tomato, avocado mix and yam. Then drizzle with soy sauce/ tamari/ wasabi mix. Oishi! |
This recipe for Kenji Sushi is from