Yesterday our theme was Italian cuisine. Today we are lunching Japanese style with vegetarian sushi. I hope you have been noticing that all of these lunch menus have been extremely family friendly and easy to make. I have this theory that if I involve my kids in the meal planning process and show them how much fun cooking can be, they will be more likely to try new foods. I will let you know if my theory proves to be true. Meanwhile, here is my lunch menu for today:
- Vegetarian Sushi
- Roasted Sesame Seaweed – snackpack
- Asian Pears
- Steamed Edamame (soybeans) in Pods
- Chocolate Banana Sushi
If you haven’t made sushi before, I advise that you find yourself a good YouTube video that demonstrates how to roll sushi using a sushi mat. Once you have done it, it’s pretty easy but I would recommend watching a demo before you give it a whirl.
Makes 4 rolls
- nori (seaweed) wrappers
- 2 cups cooked sushi rice
- 1/4 c. rice wine vinegar
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 cucumber – thinly sliced into matchsticks
- 2 green onions – thinly sliced into matchsticks
- 1 med carrot – thinly sliced into matchsticks
- 1 ripe avocado – thinly sliced
- 1 baked sweet potato – cooled and then sliced as thinly as possible.
- 1/2 brick – firm tofu cut into matchsticks
- 1/2 c. of cream cheese. Cut brick into thin matchstick slices.
- 1 c. tamari sauce
- 1 Tbl sp wasabi paste
- 1 c. water
- Mix rice vinegar, salt and sugar together. Stir into rice and let cool. Will be sticky.
- Place nori sheet on sushi rolling mat with short side closest to you. Spread 1/2 c. of rice evenly over 2/3rds of the nori sheet closest to you.
- Chose your favorite combination of fillings – cucumber, onion, carrot, avocado, sweet potato, tofu and cream cheese. Place matchstick fillings longways over rice. Use 5-6 pieces trying not to over-fill the roll. Extend the filling to the edge of the nori piece.
- Pull the edge of the nori sheet farthest from you over the fillings. Use the sushi mat to help you roll the nori tightly to the end of the rice.
- Dip your fingers in the cup of water to dampen the edge of the nori closet to you. Continue rolling until the dampened edge of the nori sticks to the roll. Gently squeeze the sushi mat to insure a tight closure.
- Use a sharp knife to cut the roll into 1-inch slices. Dampen edge of knife each time you cut to insure that the sticky rice and filling doesn’t stick to your knife.
- Repeat until you have made 4 rolls.
- Combine wasabi paste with 1/4 c of tamari – serve, dip, eat.
Chocolate Banana Sushi
Make 4 servings of 3 pieces each.
- 2 firm bananas
- chocolate non-dairy hazelnut spread
- 1/2 c. ground macadamia nuts
- 1/2 c. ground peanuts
- 1/2 c. shredded coconut
- Combine ground macadamia nuts, peanuts and coconut.
- Cut bananas in half and place on skewers
- Cover the bananas with chocolate spread.
- Place the nuts on parchment paper and roll the bananas on top of the nut and coconut mixture until covered.
- Remove the bananas from skewers and cut into sushi-size pieces. Sprinkle the tops with remaining ground nuts and coconut.
- Place on parchment lined cookie sheet and freeze overnight.