Avocado Cabbage Sushi

Alternate title:

“How a First-Time Sushi-Making Food Blogger Celebrating Meatless Monday
Plays Sushi Chef!”

MMAZ April

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…

Plate & Chopsticks

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.

Seaweed Salad

Also, grab a pack of seaweed salad “just in case” you need it as a food prop.

Sushi Pre-Roll

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.

Sushi Rolls

Step 3: Hold your breath as you slow 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.

And if WHEN you have a few rejects?

Reject Sushi Rolls

Step 4: Laugh at yourself and take a picture.

Then eat destroy the evidence!

Sushi CollageStep 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!

Avocado Cabbage Sushi 6

Um, I SAID ditch the soy sauce!

Avocado Cabbage Sushi 5

You’re not listennnnnnnnning.

Avocado Cabbage Sushi 1

Thank you!

Avocado Cabbage Sushi

Step 6: Be sure to strategically place your new shiny chopsticks so that they are included in nearly every shot.

Avocado Cabbage Sushi 3

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.

Sushi with Kiddie Chopsticks

Step 7: Laugh at yourself and take a picture.

Avocado Cabbage Sushi 4

Step 8: Try to get fancy and play stack-a-sushi.

Be sure to include those chopsticks in the frame.

Avocado Cabbage Sushi 2

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)…

Sushi Plates

Step 10: Laugh at yourself and take a picture.

Avocado Cabbage Sushi

by Heather @ Kiss My Broccoli

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

Instructions

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.

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Pretty darn MARVELOUS if you ask me…especially since it’s of the sushi variety that even Baby G can enjoy! 😉

Have you ever made your own sushi?

What’s in your favorite roll? 

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