Sushi Adventures

A number of years ago, my wonderful sister-in-law Yukiko taught me the art of making sushi. For a few years it even became a standard appetizer for family meals, until we realized that we ate too much sushi and there was very little room for the main course LOL.

But along came Allergies, and I was baffled. My Japanese is insufficient to be able to call a Nori company and find out if it’s safe, and besides which I hadn’t added any of the usual filling items back into my diet. I skipped it sadly for two years instead.

This year, my parents were visiting, so I wanted to eat what everyone else was eating. Sushi night appeared on the calendar… and it occurred to me that I could cook rainbow Swiss chard, bean paste, and some ricotta cheese as a filling. I can eat sushi rice & rice vinegar, so that part was easy-peasy! Then I rolled it in a silicone mat to prevent cross-contamination, and… IT WORKED!

It wasn’t the prettiest sushi roll I’ve ever made, but I was in a huge rush.

As I was eating… it occurred to me that I could probably make something nori-like out of puréed green vegetables. I’ve been looking for something to do with Cooked Swiss chard (my garden was plentiful this year), and I thought maybe I could cook it in salt water, then blend it, and dehydrate it.

Today I suddenly remembered that I can make mayonnaise with Aquafaba… and that Onigiri is a delicious and easy sandwich substitute. Perfect for my supper tonight (I’m working late and won’t have much time to re-heat & eat a meal)!

So I got to work. I threw in some peas because the bulk of my Swiss chard is currently in barrhaven, blended, spread a thin paste in my dehydrator, and an hour or so later:

It’s *almost* dry. Which is perfect. I might try flipping it over.

I settled on chicken salad as a filling for my Onigiri, and some rice. I debated making normal ones or the very pretty panda shaped ones… then thought maybe I’ll make both!

By the end, the fake nori was a bit too crumbly to actually wrap the Onigiri properly… but I did manage to make the little panda bear anyways. And I’ll eat the rest on the side, à la Elizabeth nori-monster style.

Any ideas on making my not-nori a bit better?

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