Pickled Vegetables Sushi

We recently took a class on how to make sushi and it was amazing!  We also at the same time received a recipe for vegan and gluten free sushi that we thought was worth sharing as well!  Sushi rice, sesame seeds, seaweed etc. are usually easy to find in a grocery store, but it is always nice to have another way to create sushi for those who can not do seafood, gluten etc. as well.  This particular recipe also includes sesame lentil salad for those wanting to make this a full meal!

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Prep Time: 10 minutes   Total Time: 45 minutes     Serves: 2 people

Ingredients you need to cook this shit:

  • 1/4 cup of beluga lentils
  • 1/4 cup rice vinegar
  • 1 TBSP coconut sugar
  • 2 oz. carrot
  • 4 oz. Swiss Chard
  • 3/4 cup quinoa speckled rice
  • 2 Scallions
  • 1 cucumber
  • 4 oz. sugar snap peas
  • 2 tsp sesame seeds
  • 1/4 cup tamari
  • 4 oz. Asparagus
  • 2 Nori Wraps
  • 2 tsp Vegetable Oil
  • Salt

Directions you need make this shit:

  1. Combine the beluga lentils and 1 cup water in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the lentils are tender, about 20 to 25 minutes. In a second saucepan, make the pickling liquid by combining the rice vinegar, coconut sugar, 3/4 cup water, and a pinch of salt. Bring to a boil.
  2. Wash your vegetables.  Peel and cut the carrot into thin sticks.  Remove the Swiss chard stems from the leaves (reserve the whole leaves) and cut the stems into think stacks. Add the carrots and Swiss chard stems to the saucepan with the boiling pickling liquid. Simmer the vegetables for 5 minutes, then transfer to a heatproof bowl with the pickling liquid.  Place pickles in the refrigerator.
  3. Combine the quinoa speckled rice, 1 1/4 cups water and a pinch of salt in the saucepan used for pickling and bring to a boil. Reduce heat to low and cook, covered, until all of the water is absorbed and the grains are tender, about 15 to 18 minutes.
  4. Thinly slice the scallions. Dice the cucumber. Chop the snap peas. Put the scallions, cucumber, snap peas, 2 TBSP tamari and sesame seeds in a large bowl and set aside.  Trim the asparagus.
  5. Once the lentils are cooked, add them to the large bowl and toss them to make your sesame lentil salad.  Rinse and return the saucepan from the lentils to high heat with 1 inch of water.  Add the asparagus and chard leaves to the pan once you have boiling water. Cook until bright green, about 1 minute, and drain.
  6. Lay a piece of plastic wrap on a clean surface (or onto of a sushi roller mat).  Place 1 nori wrap on top of the plastic, rough side up (the rough side is the one that doesn’t shine as much as the other side).  Scoop half of the rice onto the nori and with damp fingers (important!), spread and press the rice onto the nori. Layer on some of the pickled vegetables, asparagus, and chard leaves about 2 inches from the bottom.
  7. Use the plastic wrap to help roll the bottom over the top of your filling and gently press the roll as you go.  Dampen the end of the roll with water to seal. Repeat with second roll.  Slice the rolls into sushi or serve as sushi-ritos (I like to slice with a slightly damn knife as well, as it will help the rice not stick to the knife while cutting). Chop and toss any remaining pickled vegetables with the sesame lentil salad. Serve the sushi with the sesame lentil salad and remaining tamari for dipping.

It is a long process I know, but when it is done, you feel pretty awesome!

Calories: 530

 

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