Just an update for anyone who was wondering, Kyle did not make the cake I posted last week. However he did ask me if I really wanted him to try. I thought about what my kitchen might look like and I said no thanks. It’s the thought that counts anyway, right? He said, “Good, because that looked really hard.” Part of me wished he tried only so we could have seen what his version looked like! My birthday was really nice and relaxing. I spent the weekend with my best friend who came to town for the weekend. With the actual day being on a Sunday I got two dinners out of it, one on Saturday night and one on Sunday. We went to two of my favorite places, a little family owned Italian restaurant and Pita Jungle. For those not lucky enough to have Pita Jungle in your area, you are missing out. They have amazing, healthy food for a super great price. Win, win. So overall it was a great day, I have another birthday in the books and a whole year of being 28 to look forward to. How were your weekends?
It’s been awhile since I posted a recipe and this one became an instant hit in our house. Kyle loves sushi, I’ll eat it but it is rarely my choice. I do enjoy a veggie roll every now and again but I am not a fan of any raw fish. Plus sushi is crazy expensive so it doesn’t always fit in a newlywed budget. So we decided to try our hands at making our own.
You can find specific instructions and precise ingredient measurements here. However, depending on how many you want to make and your preference, you can easily alter the amounts or the ingredients all together.
For any sushi you’ll need:
- Sushi rice
- Sea weed sheets
- Sesame seeds
- Fillings: veggies, shrimp, crab, cream cheese, etc.
- Soy sauce
- Wasabi
- Ginger
- Wax paper
- Sharp knife
- A bit of patience
While the rice is cooking, lay out a sheet of the seaweed and start filling with your ingredients. Start towards one side. I used cream cheese, avocado and cucumber.
Tightly roll the seaweed around the ingredients and set the roll aside. Put half the rice on a sheet of wax paper and flatten into a square.
Top with sesame seeds and then carefully flip it over. The sesame seeds will be on the outside of the roll.
Place your rolled ingredients on the rice and roll tightly using wax paper. Slice with a sharp knife and enjoy!
Serve with soy sauce, wasabi and ginger! They take a bit of time but they are easily just as good as any restaurant could make and they may save you some cash too! Again, you can find more specific instructions including some tips on how to avoid having sticky rice stuck to everything, here.
