veggieburgh

A light summertime sushi with a pungent kick. Goes well with sauvignon blanc or iced green tea.

Ingredients:

• 1.5 C uncooked sushi rice
• 2 1/2 C water
• 1/4 C rice vinegar
• 2 T sugar
• 1 t salt
• 4 sheets of nori
• 1 ripe avocado
• 1 cucumber
• 1 lime
• 2 T sesame seeds

Cilantro pesto: (adapted from Vegan Planet)

• 1 large bunch cilantro (about 1 C packed leaves)
• 1/4 C pecans or almonds
• 3 cloves garlic
• 2 tsp olive oil
• 1 tsp salt (or to taste)

Fun tools:

• Sushi mat
• Wooden rice paddle
• Electric or paper fan

Preparation:

1. Cook the rice as you normally would, on the stovetop or in a rice cooker.
2. Peel and de-seed the cucumber, cutting it and the avocado into 1/4″ thick strips.
3. Prepare the cilantro pesto. Mince garlic in a food processor. Add nuts, cilantro, olive oil, and salt, and process until finely minced.
4. Cut two slices from the center of the lime for garnish. Cut each slice in half (a semicircle). Scoop the pulp from the remaining ends of the lime.
5. Mix the vinegar, salt, and sugar. Pour it over the cooked rice and fold in gently with a damp wooden rice paddle, careful not to squash the kernels. Transfer rice to a shallow dish and fan for several minutes to cool.
6. Lay one sheet of nori shiny-side down on the sushi mat with the long side facing you. Wet your fingers and lay about a 1/4″ thick layer of rice on the nori, leaving 1/2″ uncovered along the far side. Sprinkle sesame seeds on the rice.
7. Carefully turn the nori over, so the rice is facing down. Spread a 1/2″ thick stripe of cilantro pesto across the nori (see photo). Lay strips of avocado and cucumber adjacent to the pesto. Finally, lay in a few pinches of lime pulp.
8. To roll the sushi, lift the mat and press it against the filling as you roll the bottom edge in on itself, leaving a 1/4″ at the top. Run a wet finger along the edge and press the roll closed. Hold the roll together with the mat for a few seconds to set it. Repeat with the remaining rolls.
9. Wet a very sharp knife and cut the rolls — first in half, then in half again, and then in half again. You should have eight tasty pieces.