courtesy of Meatless Monday
I’m sitting in the chemistry lab right now. Not doing any chemistry, but that’s probably for the best.
I can’t really think, mainly because the Sri Lank-an kid asked me to play Indian music and so now my computer is blasting “Hindi filmi” songs. How am I supposed to think with Shah Rukh Khan music playing in the background?!
For anyone following the trend, today is Meatless Monday, which is the main reason I am posting.
Please excuse the incongruence of the post. Anyone who speaks two languages (or more) might understand the brain confusion that results from writing in one while listening to another. It’s all I can do to not writing in Hindi.
It’s ironic that today’s meatless (vegan and budget-friendly) recipe is from an entirely different country.
It's sushi time!
Easy Vegan Sushi (with and Indian twist)
makes about 6 rolls (depending on how you cut it)
- Nori sheets (available in some grocery stores and most ethnic foods stores)
- Sushi rice, cooked (I cheated and used the sprouted brown sushi rice I had leftover from an Annie Chun’s meal)
- Baby corn
- Sliced mini bella mushrooms
- Vinegar (I went with a mix of apple cider and red wine)
- Dipping sauce
- Soy sauce
- A few pinches garam masala
- Garlic powder or minced garlic cloves
- Ginger paste or, even better, fresh grated ginger
→Make the dipping sauce by mixing the ingredients and letting it sit, covered, for at least half an hour or, even better, overnight.
If you have time, marinate the mushrooms in the vinegar overnight. If not, “quick marinate” them by placing them in a bowl with the vinegar and microwaving for about a minute (covered).
Place the nori on a clean, dry surface rough side up. If you have a bamboo mat, that’s great, but I didn’t so I put mine on a cutting board.
Spread the sushi rice evenly over the nori sheet, leaving an inch or two at once end (this will be the “sealing” part). Place the baby corn and “marinated” mushrooms in a thin line across one side of the sushi (the side farthest from the side without rice).
Roll the sushi and slice it. I would try to explain the rolling process but it was my first time, so I’m not sure I’m qualified. For a step-by-step (with pictures!) on rolling sushi, check out Make My Sushi’s illustrated guide.
If you’re brave, attempt chopsticks. Or do it Indian-style and get your hands dirty.