“How a First-Time Sushi-Making Food Blogger Celebrating Meatless Monday
Plays Sushi Chef!”
Yeah, I figured that was a bit of a mouthful! 😉
Put your paws up for not eating anything WITH PAWS (or hooves, or wings, or fins, or pinchers…) on MEATLESS MONDAY! Be sure to head on over to my namesake’s blog at Better with Veggies to see what everyone else is whipping up for the
first official week of MMAZ!
Anyone happen to notice the cabbage-filled sushi rolls in yesterday’s collage? Well, those just happen to be my very FIRST homemade sushi rolls! I was a little nervous making these so I was sure to make out a list so I didn’t leave anything out…
Step 1: Go to the International supermarket and buy a pack of chopsticks and an Asian-y plate for the sole purpose of this post.
Also, grab a pack of seaweed salad “just in case” you need it as a food prop.
Step 2: Load up your veggies and roll them up in a nori sheet. Then UNROLL them, straighten your asparagus, re-stack your avocados, and
curse a little under your breath pick off rogue bits of carrot so you can take a picture.
Step 3: Hold your breath as you s
low roll your roll BACK up and use a bread knife to SAW it into pieces since your “good knife” is at the bottom of a sink full of dirty dishes.
if WHEN you have a few rejects?
Step 4: Laugh at yourself and take a picture.
eat destroy the evidence!
Step 5: Take 56 pictures of your sushi masterpiece all the while realizing you know absolutely NOTHING about food styling for sushi rolls. After 15 shots, ditch the bowl of soy sauce and break out the emergency seaweed!
Um, I SAID ditch the soy sauce!
You’re not listennnnnnnnning.
Step 6: Be sure to strategically place your new shiny chopsticks so that they are included in nearly every shot.
Except for the one where you actually have to PICK UP the sushi…then go with the kiddie ones you stole from the Japanese restaurant.
Step 7: Laugh at yourself and take a picture.
Step 8: Try to get fancy and play stack-a-sushi.
Be sure to include those chopsticks in the frame.
Step 9: Pat yourself on the back when you accidentally get a “cool looking” shot.
Decide that you better not press your luck much more, pack everything up, shut off the camera and enjoy dinner
at the kitchen table while standing in front of your lightbox.
And as you wipe your mouth on your sleeve and look down at the THREE plates and a FORK you just dirtied up for ONE person for dinner (not to mention the mess in the kitchen)…
Step 10: Laugh at yourself and take a picture.
Avocado Cabbage Sushi
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: steam roast entrée vegan vegetarian avocado Japanese
Ingredients (Serves 1)
- 1 cup shredded cabbage or coleslaw mix
- 2 nori sheets
- 1/2 avocado, sliced
- 4 spears asparagus
- 1/4 cup shredded carrots
- soy sauce for dipping
1. Set oven to low broil.
2. Spread cabbage on a baking sheet, lightly mist with cooking spray, and roast for 6-7 minutes or until wilted.
3. Steam asparagus by preferred method.
4. Remove cabbage from oven and allow to cool until able to handle.
5. Arrange nori sheets on a flat surface.
6. Add cabbage, asparagus spears, avocado, and carrots.
7. Using your hands, carefully roll nori around the veggies (I spritzed a little water on the end to help it seal).
8. Cut into slices using a sharp knife with quick strokes (or carefully saw into it with a bread knife ;))
9. Serve with soy sauce.
Have you ever made your own sushi?
What’s in your favorite roll?