This post is about impatience.
I think if you asked anyone who knows me well what one of things I am not good at, I am pretty sure everyone would answer the same: patience. I am guilty of running to cut of slow walkers trying to get into a store just because I don’t want to follow behind, I am an obsessive tracker of packages, and I forget ingredients because I was too excited for the final product.
Mike calls me Veruca whenever I do anything of this nature. (I am pretty sure I drove him nuts before the dog came. Every other sentence out of my mouth was, “but I want him now!!”
This is a dish that is inspired by my lack of patience. I love veggie sushi. During college I became addicted (we had a person preparing fresh sushi everyday) and since then, I’ve moved to a small town where sushi is essentially non-existent. If I want sushi, I have to make it. Don’t get me wrong, I can make sushi. I just choose not to- not when I can get the same flavors in a bowl done in fifteen minutes.
So, in the manner of Veruca Salt, “I want my sushi and I want it now….” Print
- 1 cup Sushi Rice (or other short-grain rice)
- 1 cup water
- 2 tablespoon Rice Wine Vinegar
- 2 teaspoon natural cane sugar
- pinch salt
- 1/2 cup each: Carrots, cucumber, avocado, and pepper
- I bought a rice steamer for the purpose of making sushi. If you do not have a steamer, I would use Alton Brown’s instructions for making the rice. Place rice and water in steamer and set to cook.
- While rice is cooking, whisk together vinegar, sugar and salt. Once rice is done, stir in vinegar mixture. You may serve this rice warm or cold- top with veggies,
- I usually sprinkle soy salt and toasted sesame seeds on top!