Sushi is actually really easy to make, and it’s so good for you! Sea vegetables are a great source of iron, otherwise hard to find iodine. They are anti-inflammatory and have been linked to preventing estrogen related cancers — like breast cancer!
Ordering sushi at restaurants has grossed me out since I realized how common it is to get parasites from eating raw sushi. That is one of the reasons pregnant women are warned to stay away from it. Even if you get veggie sushi, they still use the same knives and cutting boards, and those parasites are quite good at getting around!
Once you master making the rice, the rest only takes a few minutes. You can put whatever you like in it, but I usually stick with heart healthy avocado, and cucumber.
- 1.5 cups Japanese short grained rice
- 1 piece dried kelp (2 inch square)
- 3 tbsp Japanese rice vinegar
- 2.5 tbsp sugar
- 2 tbsp sea salt
- Prepared vinegared rice
- 5 or 6 Nori sheets
- 1 avocado
- 1 cucumber
- pickeled ginger and soy sauce to serve
- Put the rice in a large bowl, or colander, whatever works for you, and wash the rice until the water runs clear.
- Transfer the washed rice to a pot and add 2 cups water and kombu. Cover. Bring to a boil over high heat for a little less than 5 minutes. Then simmer for 10 minutes. Keep covered, and remove from heat for 10 minutes.
- Mix the rice vinegar, sugar and salt in a small bowl.
- Transfer to a large, shallow bowl, and using a wooden spoon, add in the vinegar mixture. Fold it in – do not stir. Let the rice cool to room temperature before making the sushi.
- Cut avocado and cucumber slices.
- Put Nori on a sushi mat. Dip your hands in water, and take a handful of the rice. Put it in the center of the sheet and spread it out – leaving .5 inch border on the far side.
- Arrange the cucumber and avocado in the center.
- Pick up the mat from the side closest to you and roll the mat over and press down gently to make the edges stick.
- Cut roll in whatever width you like.