Regardless, I still manage to find time to do things like color coordinate my closet, conduct International business, pluck my eyebrows into the perfect arch and make sushi by hand. Such is my life. Welcome to my blog. I'm not denying it's exhausting.
Speaking of which, Meatless Monday isn't going anywhere. My friends over at the weekly feat to stamp out meat have once again selected my recipe to be featured on their blog! So hooray! Check it out!
This Saturday, I took myself on a hot date. First, I bought myself flowers:
And invested in a really nice bottle of Merlot:
Then I decided it was time for a really special meal. So I whipped up some sushi faster than you can say "Erin-has-yet-to-do-her-Chinese-homework-for-the-week-because-she-made-a-Japanese-meal-instead."
Like many of my Meatless Monday meals, I used what I had on hand. And yes, I really did have all of this stuff in my pantry. But if you're not culinarily psychotic like myself and don't have sticky rice, nori sheets or rice wine vinegar on hand, your local Asian section at the grocery store is the place to look.
Fresh and Fruity Sushi
Serves 1 (double, triple or quadruple the recipe to suit your needs)
1 Sheet of toasted Nori Seaweed
1 C. Cooked Sushi Rice
2 Tbs. Seasoned Rice Wine Vinegar
1 Small Carrot, julienned
1/2 Cucumber, seeds removed and julienned
1/2 Avocado, sliced into thin strips
1 Large Strawberry, sliced
Tamari, Nama Shoyu or Soy Sauce for dipping
Pickled Ginger and Wasabi, optional for garnish
Cook your sushi rice. I took 1 1/2 C. short grain sticky sushi rice and 2 C. water, brought it to a boil, reduced heat to low and simmered covered for 20 minutes. Then, FLUFF WITH FORK, and add 2 Tbs. Seasoned Rice Wine Vinegar. Set aside for now.
Julienne and slice all ingredients.
Place a bamboo sushi mat on a cutting board and top with a sheet of nori.
With WET hands, spread the sushi rice thinly across 7/8 of the nori. Leave about a 1" space where you won't put any rice.
Add your ingredients in the middle of the nori sheet.
Take the edge of the bamboo mat, and start rolling it up. THE TIGHTER THE BETTER. Really squeeze that sucker.
Then with damp hands, wet the edge of nori where there isn't any rice. Use this to finish rolling up the sushi, and seal the sushi log.
Wet your knife under running water.
Slice the sushi into bite-sized pieces.
Place on a plate and add your optional garnishes. I ate mine along with some store-bought seaweed salad. (The ginger was store-bought too, my local Whole Foods sells it right next to their prepared sushi.)
Serve and enjoy!
So what do you think? Are you going to make sushi? Have you ever made it before? The first time I made sushi I really went all out. Of course, I was making it for The Boyfriend, and I always go all out for him. (Insert winking/smiling emoticon here.) I spent almost $200 at several Japanese markets in town and at Santa Monica Seafood, buying the freshest fish, shrimp, seasonings, sauces, condiments, etc. When all was said and done, I was tired, and we had enough sushi for 40 people. I'd only do this grand scale sushi making again for a party; in fact I've been suggesting to him for a while that we invite some friends and I'll throw a fun sushi-making party. I think it would be a blast. (Who says that? "It will be a blast?" What is this, 1992?)
And while I'm at it, let me ask you: Do you have any advice to cope with stress? How do you handle the daily grind?
I've been trying to manage it all by getting enough sleep, taking copious amounts of vitamins and listening to some meditation apps on my Ipod Touch. I've also found a renewed interest in the gym. You know the Red, White and Blue Body Challenge is ON! So far, 13 of you are joining me in my kick-butt until the 4th of July challenge. Thanks for tagging along! It helps to know you are right there with me!
Later this week I'll share my new favorite go-to meals that are low-calorie and energy-packed for busy girls like ourselves. (And guys...too, if you're reading this! We don't discriminate in L.A.!)