1 cup Sushi Rice
1 1/2 cup Water
1/4 cup Rice Wine Vinegar
1/2 tsp Sugar
Pinch of Salt
1 English Cucumber
1/2 cup shredded Carrots (usually can buy already shredded)
1 Green Onion
4 tbsp White Wine Vinegar
Small Pinch of Sugar
Pinch of Salt
Pinch of Pepper
Couple dashes of Spicy Toasted Sesame Oil (If you can only fine regular toasted sesame oil, just add some hot pepper flakes)
2-3 Nori Sheets (Sold in the international isle of grocery stores)
3-4 oz Smoked Salmon
In a medium sized bowl add the cup of sushi rice. Add enough water to the rice to rinse it well with your hands and then drain the water as best you can and repeat until the water turns clear. This is about 10 – 15 times.
In a saucepan, add the rinsed rice, that has been drained completely, and then add the 1 1/2 cups of water to it and let that soak for 20-30 minutes.
Bring the rice to a boil, and then stir around the rice and cove. Turn the rice down to low and let simmer for 20 minutes. Then take the rice off the heat and let stand for 5 minutes.
In a separate bowl, add the rice vinegar, 1/2 tsp sugar and pinch of salt. Place in the microwave for 30 seconds to dissolve the sugar and salt. Stir the mixture and set it aside.
In a large bowl, add the rice and slowly a little bit of the rice wine mixture and mix in well to the rice by folding it in. Continue adding the rice wine mixture until it is completely gone, or until you get the taste you desire.
While the rice is cooking seed the cucumber and slice it up into small sticks.
Dice up the green onion as well and add all those ingredients including the shredded carrots into a small plastic bag, or bowl.
In a separate bowl, add the white wine vinegar, salt, pepper, sugar, and sesame oil. Microwave ingredients really quickly to dissolve the sugar and salt. Cool slightly and then add it to the bag with the veggies. Place in the fridge while the rice finishes cooking.
In an oven at 400 degrees, quickly toast the Nori Sheets. These sheets only need about 30 seconds in the oven. So make sure you watch them really close to make sure they do not burn. Once the sheet starts to crinkle it is toasted and you should remove the sheet and set aside. Once all your sheets are toasted you can crumble them up into small pieces and set aside.
Cut up the Smoked Salmon into small chunks an set aside.
On a plate, spoon out some sushi rice and then mold it out into a long rectangular log. You can put a little bit of water on your finger tips to help the rice not be so sticky 🙂
Then take the crumbled Nori pieces and sprinkle them onto the rice.
Quickly slice up the avocado (doing this now so that the avocado didn’t turn brown) Try to make the avocado slice thin so they lie nicely.
Add the pickled veggies to the top of the avocado.
Then top it off with the Smoked Salmon.
If you are a big pickled ginger fan make sure to pick up some of that as well as Tamari sauce, which is GLUTEN FREE SOY SAUCE. It tastes the same and it is actually made out of soy instead of the US Soy Sauce that is made out of wheat. I really hope you guys give this recipe a try. this recipe is from Myhealthyfoodielife! Go check them out!
One 12-ounce package fresh udon noodles (or substitute with dry pasta/noodles)
4 cups chicken or vegetable stock
1/2 cup thinly sliced carrots
1/2 cup snow peas, sliced on the diagonal
1/2 cup fresh mushrooms
2 tablespoons white miso (shiro miso)
1/2 cup green onions
1. Cook the udon noodles according to the package directions, drain and set aside.
2. In a large saucepan, bring the stock to a boil. Lower the heat to medium and add the carrots and cook until the carrots are crisp-tender, 1 to 2 minutes. Add the snow peas and cook until slightly tender but still bright green, about 1 minute. Add the mushrooms, cook for 30 seconds and remove from the heat.
3. Spoon the miso in a medium bowl and add a ladleful of hot broth. Whisk until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. Do not boil the soup with the miso, as the miso will become gritty. Stir in the noodles and the green onions.
Pizza Dough: Makes enough dough for two 10-12 inch pizzas
- 1 1/2 cups warm water (105°F-115°F)
- 1 package (2 1/4 teaspoons) of active dry yeast
- 3 1/2 cups bread flour
- 2 Tbsp olive oil
- 2 teaspoons salt
- 1 teaspoon sugar
- Olive oil
- Cornmeal (to help slide the pizza onto the pizza stone)
- Tomato sauce
- Mozzarella cheese, grated
- Parmesan cheese, grated
- Feta cheese, crumbled
- Mushrooms, thinly sliced
- Bell peppers, stems and seeds removed, thinly sliced
- Italian sausage, cooked ahead and crumbled
- Chopped fresh basil
- Pepperoni, thinly sliced
- Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved. After 5 minutes stir if the yeast hasn’t dissolved completely. The yeast should begin to foam.
- Using the mixing paddle, mix in the flour, salt, sugar, and olive oil slowly for a minute. Then replace the mixing paddle with a dough hook. Knead the pizza dough on slow to medium speed using the dough hook until the dough is smooth and elastic, for about 10 minutes. If the dough seems a little too wet, sprinkle it with a little more flour.
- Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil. Cover the dough with plastic wrap and let sit in a warm place (75-85°F) until it doubles in size, at least 1 to 1 1/2 hours. You can let it sit for several hours if you want. The longer rise will improve the flavor of the pizza crust. If you don’t have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, then place the bowl of dough in this warmed oven to rise.
Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.
Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.
Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.
Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter – 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.
Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes. Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. (The corn meal will act as little ball bearings to help move the pizza from the pizza peel into the oven.
Preheat oven to about 450°F (230C°) for 5 minutes. While preheating apply topping to pizza.
When finished preheating, put pizza in the oven for about 25 minutes. While cooking you can get a beverage of choice (soda would fit the best but any other drink would work) and port it into a cup.