How gorgeous is that?
Before going vegan I never ate sushi. Never even tried it. I wasn’t a big fish lover in general and raw fish held no appeal for me. Hmmm, maybe I was on to something. Since going vegan I had one sushi roll at a Chinese/Thai place here in town. I liked it well enough but wasn’t feeling the need to run right home and make my own.
Turns out though, I recently found out that my iodine is low. I wasn’t too surprised about that mostly because I don’t use iodized salt and I haven’t been eating any sea vegetables. Well, I do need to up my iodine and in keeping with my “food as medicine” philosophy I decided to investigate dulse flakes, nori and kelp noodles. I thought I’d have the most luck sprinkling dulse flakes into some faux tuna salad, but on my first attempt to make a raw sunflower seed type thing, the dish was so nasty it went straight in the trash. I just couldn’t handle the “essence of fish”. Okay, so no dulse for me (at least not in that form).
And that brought me to option #2, the nori. And that brought me to sushi. At least with sushi I knew that a tasty dish was possible. When I was searching for recipes, I was delighted to find that the Minimalist Baker had an easy recipe that even used a kitchen towel to roll the sushi up. Sounded like a win to me. You can check out the recipe and her technique here.
You can really put anything inside these rolls, and we settled on carrots, cucumber, tofu (I had some Whole Foods sesame tofu on hand), avocado and red pepper. You can use short grain white rice to make the rolls, but we used sushi rice that we found at Whole Foods. Interestingly I had always assumed that the “sticky” rice found in sushi had to do with the grain, but the rice is made sticky by adding a rice vinegar/sugar/salt mixture to it. We followed this recipe exactly as written, and it worked out great. Luckily David was on hand to do the rolling since I was all thumbs!
These little rolls were delicious. We dipped them in a wasabi/soy sauce mixture that David whipped up and served it all with a green salad with some miso dressing:
So while creating this dish might have been more a labor of necessity than a labor of love, I feel pretty great about how it all turned out. I can get some of the nutrition I’ve been missing in a really tasty way, and I discovered a fun dish that I could easily serve to company.
Before I do that though, I really do need to pick up some chopsticks 🙂