Switch up your Sushi

We are big sushi fans at Skinny Bliss. BIG fans. I’m always looking for new places to try and easy ways to make it at home. I had some last night, which totally got me in the mood. We checked out San Sai on NW 21st in Portland. It’s decent, but the prices are unbeatable (all day happy hour -yes please!) And, their Seaweed Salad and Miso Soup are gluten free! That’s surprisingly hard to come by around here.

So in honor of my sushi kick, I decided to share a recipe with you that is a fun twist on traditional sushi, from No Face Plate. It’s vegan, which is a plus for me, but I’m sure you could add any raw fish that suits your fancy. It’s not the simplest recipe, but it sure looks cool!


Photo Credit: No Face Plate

1.5 cups sushi rice, washed
2.5 cups water

1 tablespoon rice vinegar
1 tsp sugar

4 sheets nori

15-20 asparagus spears
1/3 cucumber
1 whole avocado
Shredded carrots, small handful

Cook your sushi rice for 20 minutes on medium low until all the water is absorbed (or use a rice cooker). Let steam 5 minutes, remove to bowl, and freeze for 15 while you assemble your fillings. Slice your cucumbers thin, salt lightly, and set aside. Scoop your avocado and slice thin, about the same as the cukes, salt lightly, and set aside. Set some water to boil and blanch your asparagus for 3-4 minutes, until bright green and a little softened. Chill in ice water. Remove woody ends and set aside.

Take your rice out and toss with vinegar and sugar. Lay out a sheet of nori and press about 2/3 cup rice into the nori, leaving a 2 cm border around the rice. Press your thinly sliced cuke into the rice.

This works best if you have two sushi rolling mats, but if not, grab a plate, lay out another sheet of nori, and repeat the rice spreading step above. Turn over and press the riced nori onto the cukes, aligning the nori.

Gently press another 2/3 cup rice onto the 2nd layer of nori. You’ll feel things squish around a bit underneath – just be gentle and don’t worry too much about making it perfectly even. Lay your asparagus out in a flat layer. Press your carrots in and around them. On your other mat or plate, rice another sheet of nori with another 2/3 cup rice, then turn it over and press it onto the asparagus and carrot layer.

Another 2/3 cup of rice, gently pressed onto the nori, then add your avocado in an even layer. Once more, rice the last sheet of nori with 2/3 cup rice on the other rolling mat, turn it over, and lay it over the avocado layer.

Cover with a sheet of wax paper and a wide, heavy plate. Press the sushi for 10-15 minutes, using extra weight, if ya need.

Remove the weights and plate, careful – you might need to be gentle when removing the wax paper. Wet your knife. Leave your water running a little tiny bit and grab a piece of paper towel. Trim the edges of your napolean so that the border of plain nori you left on each sheet is gone, and the edges are clean.

Slice the napolean 4 times the wide way, drawing the knife through the cake and pushing gently down with eat cut. Wet and clean your knife after every cut. Make sure you feel your bamboo mat at the bottom at the end of each cut. Slice 3 times the shorter way. Toothpick the pieces before moving them to avoid leaving pieces behind.

Hope you are all having a fabulous hump day!

❤ Sarah


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