I Love Mushrooms.
And growing your own mushrooms in your kitchen is really fun and requires almost no work. We got this kit on Amazon and its worked out really well. Their customer service was fabulous too when our previous kit was being finicky. They tried to help us get it going and when it didn’t, they just sent us their new and improved one as a replacement and its been fabulous. (nearly instant mushrooms. I swear, you can see them growing) AND you can grow your crop on one side and then harvest and grow on the other side.
My two year old eats them raw. Enough said.
read more at backtotheroots.com!
Rolling and cutting sushi is incredibly satisfying.
Wrapping a big mess into a lovely green cylinder that you then slice into neat little rounds. I wish i could roll up my living room and slice it neat.
3 things to note:
1. Make sure you use sushi rice – I read a bunch of recipes. There are lots of opposing opinions about using different kinds of rice – However – NO ONE says sushi rice doesn’t work so I stuck with that. Please let me know if you have another option.
2. I use our serrated bread knife to cut the sushi. Whatever knife you use, just make sure its super sharp.
3. If you want to 1/2 the recipe and make less, that totally works.
Recipe in two parts below… First: making the rice and Second: making the roll.
(Rice Recipe from Alton Brown)
MAKING THE RICE (makes 4 Cups)
- 2 cups sushi or short grain rice
- 2 cups water, plus extra for rinsing rice
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
- Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered.
- Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
- Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds.
- Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture.
- Allow to cool to room temperature before using. [I put mine in the fridge while i prepped the veggies]
MAKING THE SUSHI:
- Seaweed wrappers [Sold at any decent grocery store.]
- Avocado, Cucumber, Carrots [I used a mandolin to shred the veggies long and thin]
- Sesame seeds
- Soy Sauce (as much as you want for dipping)
- Tiny bit of Ginger, minced fine and added to the soy sauce (optional)
- anything else you want to add.. pickled ginger? cream cheese? sweet potato? basil? bean sprouts?
- Set up your station: Put a large flat surface on your table. (I used my cutting board.) Fill a small bowl with cold water and put that near you. Surround yourself with your chopped veggies, cooled rice, sesame seeds, seaweed wrappers and whatever else you wanted to include. Once you get going, you’re going to be covered in rice so you want to have everything at the ready.
- On your flat surface, lay out one piece of seaweed and cover the whole thing with a thin layer of rice.
- After the rice is spread out, place your vegetables at the end nearest you (because when you start rolling, this edge will end up in the middle of your roll). Add sesame seeds over the vegetables.
- When everything you want in the roll is all situated, start to roll away from you. Keep everything pretty tight or you wont be happy when you start to cut them. When you get to the end, you can use your water to seal the roll shut. You now have a green cylinder.
- Use your serrated bread knife to slowly cut your sushi pieces.
- After you make one roll, you’ll see what you want to change for the next one.