It’s a beloved food for many reasons, but home chefs often shy away from whipping it up in their own kitchens. Why is DIY sushi so intimidating? It could be the beautiful presentation we’re used to, or the insecurity of our own knife skills compared to the sushi masters’ we’ve seen first hand. Whatever the case may be, where there’s delicious, fresh veggies and the will to learn, making your own sushi is a lot easier than you might think. Our chef in Big Island, Angela Zink, shows us how with this fresh vegetarian recipe, proving once and for all that “sushi night” doesn’t have to come from a delivery car.
Ingredients (makes 4 rolls):
♦1 cucumber, seeds taken out, sliced lengthwise
♦1/4 cup rice wine vinegar
♦2 Tbs sugar (for marinade)
♦Pinch of red chilli flakes
♦2 cups cooked brown rice
♦2 Tbs sugar (for rice)
♦ Pinch of salt
♦1 avocado, sliced
♦ Umeboshi paste
♦ 4nori wraps
♦ Bamboo roller
First, combine the cucumber, 2tbs of rice wine vinegar, sugar and chilli flakes and let marinate in the fridge for 20 minutes.
Meanwhile, add remaining rice wine vinegar and sugar, as well as the salt, to a pot on the stove and warm until the sugar melts; let cool at room temperature. Afterward, add this liquid mixture to the cooked brown rice and stir together with a wooden spoon until combined evenly. Set aside.
Toast the nori in a hot skillet for a few seconds on each side. Lay the nori flat on a bamboo roller, shiny side down. Add your rice first, then the marinated cucumber, then the avocado. Smear with umeboshi paste, roll and slice. Serve with tamari, wasabi and pickled ginger.
Variation: Want to add a little fruity sweetness to one of the rolls? Try adding sliced fresh mango too.
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