The first video I watched, which goes over a lot of the steps/tips for making sushi, can be found here, and is from the folks over at Hippy Gourmet.
(Side note: His vegan stuffed mushrooms are also fantastic!)
I definitely recommend watching the above video, which is a good crash course in sushi making, although he does follow more of the “rules” than I do…
For the sushi we made at CWKC, all the ingredients except the soy paper came from the “International foods” section at the Okemos Meijer. .
The first step in sushi making, besides gathering ingredients, is cooking the rice. Here is one point where I deviate from the rules of proper sushi making. Everyone who knows anything about sushi will tell you that you HAVE to use short grain sushi rice. I don’t. At CWKC, we used Meijer brand medium grain, and I have used extra long grain rice on many occasions with no disasters. I have also used brown rice, although the brown doesn’t seem to stick quite as well as the white. So I say use what’s available, but keep in mind that different rice has different qualities. Cook your rice according to the directions on the package.
At CWKC, we used Kikkoman seasoned rice vinegar. This is handy because it has sugar and salt already added. If you buy plain rice vinegar, you’ll have to add your own sugar and salt. The pre-seasoned variety, we used 1/4 cup of rice vinegar for about 6 cups of rice. Sprinkle the vinegar over the rice and toss it with a spoon til the rice is cool enough to comfortably handle. Traditionally, this is done in a wooden bowl with a bamboo paddle. I use a glass or metal bowl and whatever large spoon I have around.
When your rice is seasoned and cooled, lay out your nori. Typically, this is done on a bamboo mat or a piece of plastic wrap, foil, or waxed paper. At CWKC we did it right on the work surface, and that seemed to work just fine, especially with the kids helping. (Some people recommend toasting the nori in a pan on the stove before assembling. We did not do this). Put a heaping spoonful of rice on one end of your nori. Spread it from edge to edge one ONE HALF of the nori sheet (note: at CWKC, we used half sheets of nori). Place your fillings on top of the rice in a line along the center of your rice, as in the illustration below. Important note: You do not need a lot of filling, or your rolls will be too large to eat comfortably!
Cold smoked salmon
Cucumber (cut into matchsticks)
… almost anything you can think of!
When you have your fillings on the rice, fold the rice-covered end of the nori over your fillings and “squish it” back towards you to tighten the center of the roll (sorry, there’s really no good way I can think of to explain that…). Roll the rice and nori around your fillings as tightly as you can. The tigher you get your roll, the easier it will be to slice without losing all your filling. When you get about half an inch from the end of your nori, dip your finger in some of the seasoned water and wet the edge of the nori to seal the roll.
Using a sharp knife, slice into thin pieces, rinsing the blade of the knife in vinegar seasoned water between cuts. Press gently until you’re through the first part of the nori or you will squeeze all your fillings out the end and flatten your roll. Enjoy plain or with a sauce of your choice, such as soy, sweet and sour, eel, plum, etc.
NOTE: when doing this with children, it is recommended that an adult do the cutting, and make sure to warn small children to chew it well, as the nori can be tough!
Spinach Cake Muffins
Recipe from Weelicious
(Makes 24 mini muffins)
1/2 Cup Unsweetened Applesauce
1 Large Egg
2 Tsp Vanilla Extract
1 Cup Fresh Spinach, packed
1/3 Cup Sugar
2 Tbsp Vegetable or Canola Oil
1 1/2 Cups All Purpose Flour
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
- Preheat oven to 350 F.
- Place the first 6 ingredients in a food processor and puree.
- Place the remaining ingredients in a separate bowl and combine.
- Pour the spinach puree in a large mixing bowl.
- Slowly mix the dry ingredients into the wet until combined.
- Scoop batter into a greased mini muffin tin, filling each cup 2/3 of the way.
- Bake for 12 minutes.
Sweet Potato Biscuits
Recipe from recipe.com
1 cup mashed, cooked sweet potato*
1/4 cup sugar
1 beaten egg
1 tablespoon margarine or butter, melted
1 cup milk
3 cups self-rising flour
1 teaspoon baking powder
1/2 cup shortening
- Combine mashed sweet potato, sugar, egg, and melted margarine or butter in a mixing bowl. Beat with a fork until smooth. Stir in milk. Set mixture aside.
- Stir together self-rising flour and baking powder in a large mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center of dry mixture. Add sweet-potato mixture and stir just until combined.
- Turn out onto a well-floured surface. Knead gently for 10 to 12 strokes. Roll or pat dough to 1/2-inch thickness. Cut with a floured 2-1/2-inch biscuit cutter. Reroll as necessary. Place biscuits 1 inch apart on a large baking sheet.
- Bake in a 400 degree F oven for 15 to 20 minutes or until the biscuits are lightly browned. Makes 16 to 18 biscuits.
To make 1 cup mashed potatoes, peel 2 medium sweet potatoes (about 1 pound total). Cut into 1-1/2-inch chunks. Place in a large amount of boiling water. Simmer about 20 minutes or until very tender. Drain. Mash with a potato masher or beat with an electric mixer.
Cook and mash the sweet potato in a bowl. Cover and chill up to 1 day ahead. Cool biscuits; place in an airtight freezer container or a plastic freezer bag. Seal, label, and freeze up to 1 month. To reheat: wrap frozen biscuits in foil. Bake in a 350 degree F oven for 10 to 15 minutes or until warm.
Calories 182, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 14 mg, Sodium 341 mg, Carbohydrate 24 g, Fiber 3 g, Protein 3 g. Daily Values: Vitamin A 26%, Vitamin C 4%, Calcium 10%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet
NOTE: You can make self-rising flour from regular all-purpose flour. Here’s how: Start with one cup of all-purpose flour, level it off with straight edge, i.e. back of knife, etc., then remove two (2) teaspoons of flour and return that to the bag. To the remaining flour in the cup, add 1 ½ teaspoons baking powder and ½ teaspoon salt – mix well – that is now self-rising flour. Multiply each ingredient as needed for larger quantities.
– See more at: http://fresh-is-best.com/recipes.php#sthash.2c1zIOdI.dpuf