This recipe is good with or without fish. | Originally, sushi was a method of preserving fish in rice and salt. While the rice remained, everything else is up to your taste and imagination. There are more forms than nigiri and maki sushi. Meet Onigiri, mixed or stuffed rice balls, and chirashi, where everything is mixed or layered in a bowl. Our unique Sushi blend, with a hint of ginger, substitutes sesame with allergen friendly hemp seeds. Matcha adds a tea flavor similar to ochazuke.
Hemp seeds, ginger, matcha, coriander, brown mustard
Sushi Filling Selection
cucumber, carrots, celery, beetroot, radish, daikon, green onions, avocado, mushrooms
sushi grade or smoked tuna or salmon
omelet or fried chicken nuggets
tofu or tempeh
Suggested Sides & Accompaniments
baked salmon
fried or baked kale chips
seaweedcut seaweed sheets into strips
soy sauce
pickled ginger
wasabi
edamame
Instructions
Sushi Rice
Cook rice according to package instructions*.
In a small BOWL**, add vinegar, sugar, and salt. Stir until the sugar and salt are dissolved. Add Sushi spices. Stir.
In a large BAKING DISH, spread the rice out. Sprinkle the vinegar mixture onto the warm rice and mix it carefully. Cover the rice with a damp kitchen towel to keep it moist & warm.
Onigiri - with finely chopped fillings
Use a bowl with water to wet your hands.
Option 1: Fill one hand palm with rice to form a ball or triangle or shape of your liking. Push 1 tsp of fillings of your choice into the rice, close it, and press light on all sides. Repeat.
Option 2: Mix 2 tbsp of rice with 1 tsp of
fillings of your choice. Form the mixture into your preferred shape. Repeat.
Chirashi - with thinly sliced fillings
Fill your BOWL with a layer of rice. Arrange your choice of fillings nicely on top.
Find more tips online! Enjoy!
Notes
* Alternatively, in a POT, add rice with 2.5 cups of cold water. Cover. Let it soak for 20 minutes. Bring to a boil. Reduce heat to low and cook for 15 minutes or until water is absorbed. Let it stand for 10 minutes.** Optionally, heat vinegar up but don't bring it to a boil.