So, if I had to choose five things to be stuck on a desert island with.
A lifetime supply of sushi (with an accompanying surfeit of soy sauce and pickled ginger) would be top three.
Surprising, for a self-proclaimed vegetarian, but if we’re being honest, I occasionally get a craving for a good spicy salmon roll.
And when that happens. I eat it. GASP.
I’m sure I could get persecuted for that in some social circles, but you guys will forgive me, right? I just don’t see the point in not eating something that you like or really want, all for the sake of some dietary label.
I don’t want/crave meat or 99.9% of fish/shellfish/crustaceans, so I don’t eat them.
Except for those times when a piece of raw fish (okay, really just salmon. love that healthy fat) creamed together with spicy mayo and perhaps even some panko for added crunch feels like it’s going to save my life or at least make my day better. Then, all bets are off.
Most of the time when I crave sushi, however, it’s all about the sweet potato tempura roll. It’s sweet and salty (after a good dunk in some soy sauce) and crispy (from the deep frying. which I choose to forget ever occurred) and pretty much all that is right in this world.
Unfortunately, sheer food perfection comes at an unruly cost. Literally. Especially when you’re really just paying for rice and potato, which are two of the least expensive ingredients on this earth.
So rather than spend all of my income at the Japanese place across the street, this weekend I took it upon myself to make sushi at home. And because I can’t leave well enough alone, I added an Indian flavor twist in the form of cardamom-infused rice (okay, a rice/millet blend) and curry-roasted sweet potatoes. Yes, it was as good as it sounds. The.Boy. seriously proclaimed it as the best sushi he’s ever had and one of the best things I’ve ever made.
This is my submission to the It’s Easy Being Green recipe contest being held over at MarxFoods! They sent me a variety of green ingredients – bamboo rice, cardamom pods, dill pollen, green eston lentils, and mint herb crystals – two of which I was to include in this recipe. That being said, even though I was sent these ingredients for free, my thoughts and opinions on them are my own!
One year ago…Chipotle Squash Salad with Jicama, Goat Cheese and Avocado
Three years ago…Cheesy Zucchini, Red Pepper and Barley Bake
Four years ago…Grilled Tomato, Pesto and Goat Cheese Sandwich
- 1 cup bamboo rice
- 1 cup millet
- 4 cardamom pods, bruised
- 4 cups water
- 2 medium sweet potatoes, peeled and cut into matchsticks
- 3 tbsp olive oil
- 1 tbsp curry powder
- 2 tbsp honey
- 3 tbsp rice wine vinegar
- 2 tbsp sugar
- 1 tbsp salt
- 1 avocado, cut into thin slices
- 6 nori sheets
- Combine bamboo rice, millet, and cardamom pods in a medium pot. Add the water. Bring to a boil, then cover and simmer for 15-20 minutes or until water has evaporated. Let sit with the heat off and the cover on for 10 minutes. Remove from heat and let cool to room temperature.
- Preheat oven to 400. In a small bowl, combine the olive oil, curry powder, honey, and salt to taste. Toss with the sweet potatoes and then roast on a parchment-lined baking sheet for 20-30 minutes or until tender. Set aside to cool.
- In a small bowl, whisk together the rice wine vinegar, sugar, and salt. Toss with the bamboo rice/millet mix. Remove any cardamom pods from the rice.
- Place a sheet of nori on a bamboo rolling mat with a long side facing you. Moisten your fingers with water and then pick up a baseball-sized chunk of the rice. Place the rice on the nori, pushing it so that it covers the nori about ½ the way up the sheet. Make sure it covers all the sides and corners and really mush it down onto the seaweed.
- About an inch away from the bottom of the nori sheet, use your fingers to make an indentation in the rice across the width of the sheet. This is where you will put your filling! Add your filling into this indentation, making sure you are putting the same amount of filling across the whole thing..
- Use your fingers to hold the fillings in place and stick your thumbs under the bamboo mat.
- Continue to use your fingers to hold the fillings in place but now start trying to roll the rice on the nori that’s closest to you with your thumb. Try to make this as tight as possible so that the edge of rice you are turning meets the farther edge of the rice.
- Tighten the roll by pushing down trying to mold the roll into a cylinder.
- Unroll the sushi mat and using your fingers, tightly roll the roll the rest of the way until it is a cylinder.
- Using a clean, serrated knife, cut the sushi roll into pieces. I found it easiest to do this by breaking through the nori around half of the roll before really cutting through the roll. Be very gentle while doing this and be careful not to squeeze the roll or the insides will come out!
- Serve with soy sauce, pickled ginger and wasabi.