I made Chocolate-Covered Katie’s ‘All the Way Arame’ Salad a few days back, see previous post here, and felt that maybe it was missing something… So after thinking about it for a while, I decided to make it again and to make it a bit more like sushi… by adding sushi rice, avocados, tamari, and pickled ginger.
- purple peppers
veggies I used:
from Veganomicon pg. 47
1 cup sushi rice, uncooked
2 Tbsp. rice vinegar (do not use regular white vinegar)
1 tsp. sugar
pickled ginger (I used the ginger people)
- Follow Katie’s directions for ‘All the Way Arame’ Salad.
- The next day, or many hours later… make sushi rice…
“In a heavy-bottomed, 2-quart pot or saucepan with a cover, combine the rice plus 1 1/4 cups cold water. Turn the heat to high, bring the water to a boil, and sir the rice just once. Lower the heat to low, cover the pot, and steam the rice for 20 to 22 minutes, until it is tender and the excess liquid has been absorbed. Or prepare the rice according to the package instructions. Cook until the rice is tender but slightly firm, and remove from the heat.
Empty the hot rice into a large glass or plastic bowl. Sprinkle with the rice vinegar and sugar, folding in the rice gently with a large spoon or rice paddle to mix thoroughly. The rice should be moist and have a very mild vinegar flavor. Cover with plastic wrap and let cool for 10 to 15 minutes. When the rice is slightly warmer than room temperature (but not completely cold), it’s ready to work with.”
- Line plate with some sushi rice, top with ‘All the Way Arame’ Salad.
- Cut 1/2 an avocado and lay over salad.
- Add tamari, to taste.
- Have some pickled ginger on the side to eat every few bites, just like with sushi.