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Homemade Sushi

Posted Mar 03 2012 7:19pm

I’m a sushi fiend. I could eat it every single day of the week. But I’m also a student, and my wallet wouldn’t be able to support my handroll habit. I finally decided to try and make my own, and now that I’ve done so, I’m kicking myself for not having tried it sooner.

I cooked up some brown rice in my slow cooker (it tends to be a little bit more mushy/glutenous that way), spread it out on a piece of nori…

… rolled in some ripe avocado …

… sliced my roll with a very sharp knife {key!} and with a sprinkle of black and white sesame seeds, created the perfect weeknight dinner.

Delish. If you have your slow cooker (or rice maker) do the rice for you, this takes less than five minutes to plate! It pays for itself, too: one bag of brown rice, a bag of 5 organic avocados, tamari and wasabi paste costs about as much as my typical sushi order when I’m dining out.

I can’t wait to try a few more adventurous makis. I love avocado rolls, rainbow rolls and “green caterpillar rolls,” so as soon as I find a store that sells sushi-grade fish, I’m set. In the meantime I’m thoroughly enjoying the veggie versions. I think I’ll come up with a signature S☀S roll featuring my favorite asian flavors {and none of that nasty fake crab :\}.

  • 1 cup organic brown rice
  • 2 medium sized ripe avocados
  • 4 sheets nori
  • black and white sesame seeds, if desired.
  1. Combine the brown rice with 2 & 2/3 cups water in a slow cooker {4 quarts} and cook on LOW for 3 hours, checking every half hour or so after 2.5 hours.
  2. Slice the avocados.
  3. Lay nori on bamboo sushi roller mat, pat rice onto surface of nori, leaving margin.
  4. Place avocado in far end of nori and roll, tucking avocado in neatly. Continue rolling.
  5. Cut with sharp knife, garnish with seeds and serve.

Serves 4. Or two hungry people ^~

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