I haven't had real sushi in over 10 years as I don't eat sugar, and sushi has sugar in the seasoning for the rice. Also, it is ill-advised* for pregnant women to eat sushi, so there are multiple reasons why, when Tom and I go out for Japanese, I abstain from what was once my obsession. But pregnancy cravings are pregnancy cravings. Today, I marched into my local food co-op, set down an avocado, a cucumber and some organic nori sheets on the belt and got creative in the kitchen.
-one can crabmeat (the fake crabmeat, which most California rolls use, have sugar in them, so if you don't have a problem with sugar, you can substitute this.)
-6 oz cooked brown rice with a little rice vinegar shaken over
-1/4 avocado, thinly sliced
-3/4 cucumber, thinly sliced
-2 tbsp Annie's Organic Shiitake Dressing (optional; again, if you don't have a problem with sugar, go online and find a recipe for sushi rice and follow that)
-powdered wasabi (or real, if you can get it)
-tamari or soy sauce
-caviar (I didn't have this, but a girl can dream)
You might also want a bamboo sushi roller, though I don't have one and did just fine making little cones with my piece of nori.
Assemble your ingredients. The rice should be cool and easy to work with. You can either toss all the ingredients together to make a non-traditional Japanesish salad, or attempt a more roll-like creation. Either way:
-hold a sheet of nori over a gas flame or a candle very briefly. The sheet should turn from black to green.
-wet the powdered wasabi to create a paste. Leave for 10 minutes.
Then, if attempting rolls:
-lay the sheet down on the bamboo roller. Put a layer of rice on it in a square, leaving a margin of about an inch all around
-in the middle of the sheet, make a vertical line of crabmeat.
-next to the crabmeat, a vertical line of avocado
-and a vertical line of cucumber
-and a vertical line of caviar
-roll up the roll and seal the nori (wet the inside and outside edges of the nori to make a seal)
-with a VERY sharp knife, cut the roll into four-six equal parts. You may need to wet and dry the knife blade between each cut.
-with chopsticks or your hand, dip your sushi into a little dish with some tamari/soy and wasabi
OR what I did:
-cut your sheet of nori into quarters
-fold one quarter into a cone
-with a spoon (or chopsticks if you are very skillful) fill your cone with the sushi salad
-dip into the wasabi/soy mixture and enjoy!
-keep making cones till you are satiated or the sushi salad is gone, whichever comes first.
*perhaps falsely, but that's another story--see Trevor Corson's wonderful essay here: