tradroll close
Yesterday, we spent most of the day working on one of my favorite things…SUSHI! We made a couple different rolls. One was a more traditional roll, and one was an inside out roll. They were both raw and vegan, of course.

making rice
First, we set about making the rice. We used a combination of jicama with pine nuts. We processed the jicama and strained the water out. Then, we combined it with the pine nuts and put it in the dehydrator for a few hours.

saran mat
We wrapped our mats in saran wrap for easy clean up.

Then, we got our mise en place ready.

We also pickled ginger and died it with beet juice.

sushi guts
This was the inside of my traditional roll.

first roll
My first sushi roll.

I had a bit of an accident with my caterpillar roll.

class plates
Now, we’re ready for lunch! I gobbled mine down pretty fast. I have to say that I actually prefer the flavor of the jicama pine nut rice. I wonder what my mother will think of it (my traditional Japanese mother). That will be the true test! I’ll keep you posted…

Comments are closed.