{"id":892,"date":"2013-02-25T13:48:09","date_gmt":"2013-02-25T18:48:09","guid":{"rendered":"https:\/\/www.bu.edu\/scnc\/?p=892"},"modified":"2016-03-02T14:58:55","modified_gmt":"2016-03-02T19:58:55","slug":"lets-roll-homemade-sushi","status":"publish","type":"post","link":"https:\/\/www.bu.edu\/scnc\/2013\/02\/25\/lets-roll-homemade-sushi\/","title":{"rendered":"Test Kitchen: Let\u2019s Roll – Homemade Sushi"},"content":{"rendered":"

By Megan Smith, Sargent Choice Ambassador<\/a><\/p><\/blockquote>\n

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Every Wednesday Karen Jacobs\u00a0EdD, OTR\/L, CPE, FAOTA hosts the Sargent Choice Test Kitchen in StuVi 2 Apt. 2302 from 8-11pm. She kindly welcomes the BU community to make and test new Sargent Choice recipes while we eat, talk and play games like Apples to Apples or Bananagrams<\/i>.<\/i><\/p>\n

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No, we\u2019re not about to stop, drop, and roll \u2013 We\u2019re about to make some Sargent Choice Vegetarian Brown Rice Sushi!<\/p>\n

This recipe had our highest attendance yet for our test kitchens this spring semester. So, next time you\u2019re craving sushi turn it into a party by getting some friends and making it together.<\/p>\n

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In addition to being delicious, these sushi rolls are also incredibly simply to make. The hardest part is cooking the rice, so if you\u2019ve cooked rice before you know that means this recipe is a piece of cake! Or\u2026 I mean\u2026 a roll of sushi, I suppose\u2026<\/p>\n

The students had a lot of fun making their own sushi rolls and having the freedom to put in all their favorite ingredients. Each roll was unique and everyone loved his or her creation.<\/p>\n

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See you next week!<\/p>\n

Sargent Choice Vegetarian Brown Rice Sushi <\/b><\/p>\n

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Yields 2 Servings, 6 pieces each<\/b><\/p>\n

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Ingredients<\/b>
\n–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2\/3 cup dry short-grain brown rice
\n–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 cup water
\n–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 teaspoons light soy sauce
\n–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 Tablespoons seasoned rice vinegar
\n–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 teaspoon wasabi powder
\n–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 (8\u00bc x 7\u00bc in) sheets roasted nori (dried layer)
\n–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bd Kirby cucumber, peeled, seeded, and cut into thin slices
\n–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bd medium carrot, cut into 1\/16 in think matchsticks
\n–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bd small California avocado, peeled and cut into thin slices
\n–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00be ounces radish sprouts, roots trimmed
\n–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 6 ounces firm tofu, cut into several long pieces<\/p>\n

(Also feel free to add or substitute your own favorites \u2013 we tried things including cooked sweet potato, and chives as well)<\/p>\n

Directions<\/b><\/p>\n

1)\u00a0\u00a0 Prepare brown rice as directed with 1 teaspoon sauce.<\/p>\n

2)\u00a0\u00a0 While rice is standing, stir together vinegar and remaining teaspoon soy sauce.<\/p>\n

3)\u00a0\u00a0 Transfer rice to a wide, nonmetal bowl and sprinkle with vinegar mixture. Toss gently with a large spoon to combine. Cool rice, tossing occasionally, for about 15 minutes.<\/p>\n

4)\u00a0\u00a0 Stir together Wasabi and teaspoon of water to form a stiff paste. Let stand for at least 15 minutes to allow flavors to develop.<\/p>\n

5)\u00a0\u00a0 Arrange 1 sheet of nori shiny side down on a sushi mat lengthwise (if you don\u2019t have a sushi mat, you can just roll it by hand on a clean counter or table). With damp fingers gently press \u00bd the rice onto the nori with a 1\u00be in border on the farthest edge.<\/p>\n

6)\u00a0\u00a0 Starting 1-in from the side nearest you, arrange half the cucumber matchsticks, carrot matchsticks, avocado slices, and tofu pieces in an even strip horizontally across the rice (you may need to cut pieces to fit). Repeat with half the radish sprouts, letting some sprout tops to extend beyond the edge.<\/p>\n

7)\u00a0\u00a0 Roll the bottom edge of matt toward the top edge while holding the filling in place and pressing firmly. Continue rolling to the top and press firmly to seal roll. Let stand for 5 minutes with the seam down and cut crosswise into 6 pieces with a wet knife.<\/p>\n

8)\u00a0\u00a0 Repeat steps 5-7 with the second sheet of nori.<\/p>\n

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Nutrition information<\/strong>
\n1 Serving (6 pieces)<\/p>\n\n\n\n\n\n\n\n\n
Calories<\/td>\n250<\/td>\n<\/tr>\n
Fat<\/td>\n10 g<\/td>\n<\/tr>\n
Saturated Fat<\/td>\n1.5 g<\/td>\n<\/tr>\n
Protein<\/td>\n12 g<\/td>\n<\/tr>\n
Carbohydrates<\/td>\n28 g<\/td>\n<\/tr>\n
Fiber<\/td>\n6 g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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