California Sushi Printer Version
Vegan — ½ Carb Choices
Excellent Flavor - Easy to make
Brand New Recipe Just For No Salt Lifestyle
"It's impossible to make shushi without salt." That's what we heard, but that's not what we believed. So, here, just as flavorful as any Japanese Sushi is our version of the more popular California Sushi. Enjoy!
If you wash the rice you will wash away a lot of its nutrients. Although many recipes call for washing we prefer to keep the nutrients.
Cook the rice according to the package or if in a cooker or steamer use 1 ¼ cups water for a cup of rice. When done, remove from pan or steamer and let the rice stand covered for about 10 minutes. Transfer it to a flat pan or sheet with a light cloth between the pan and the rice, spreading it out with a flat wooden spoon or spatula to one large even layer. To keep the rice warm, cover it.
While rice is cooling under the cover, in a saucepan whisk together the rice vinegar, the sugar, and the onion powder and simmer the mixture until the sugar is dissolved, and let it cool. Sprinkle the rice with the vinegar mixture as necessary to moisten it lightly, and then fold the rice by shamoji (spatula) very quickly. Be careful not to smash the rice. (Do not chill the rice.) The rice may be made 3 hours in advance and kept, covered with the dampened cloth, at room temperature. Peel and pit the avocado. Spray or gently rub it with the lemon juice. Cut it into ¼ inch thick strips. Clean and peel the carrot and slice it thinly lengthwise, making each slice about 1/8" thick (square). Peel the English cucumber. If your cucumber is long, cut it to about 6" in length and make same size slices as the carrot. You won't need to seed the English cucumber but any other you might use you should seed before slicing.
Mince the ginger and set aside in a dry dish.
Work with one sheet of nori at a time. (Buy the pre-toasted type.) Keep the lengthwise side toward you. Spread about 3/4 cup of the rice in an even layer on each sheet, leaving a 1/2 inch border on the long sides.
Arrange some of the avocado strips horizontally across the middle of the rice and arrange some of the cucumber strips and the carrots on top of the avocado. Sprinkle a dash of the ginger across each roll you make. Using a bamboo mat (See: Sushi kit at www.megaheart.com) and roll the long side forward until it overlaps or meats the other side. Make these about 1 ½" in diameter.
Cut each roll with a sharp knife into 3/4 inch (20 mm) thick slices and serve the rolls with the dipping sauce and the ginger. Serve fresh or slightly chilled. May store in refrigerator for no more than 24 hours, tightly covered.
The Dipping Sauce
Place all ingredients into a sauce pan and simmer over medium heat for about 5 minutes stirring often. Then simmer over simmer heat for another five. Cool or chill before serving.
*Nishiki Sushi Rice (medium grain), Hinode short or Medium Grain or Cal Rose are three you might find your market.
**This seaweed product is unsalted and found often in specialty stores or the specialized food aisle of your market. Make sure the sodium is very low when purchasing. The brand we found was Urishima Yaki Nori No. 1. It's a toasted seaweed. You'll also need a bamboo roller. If you try to roll and press these with your fingers the seaweed with tear quickly.
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