Veggie Sushi

I think in an earlier recipe I mentioned that when we came back to Boston from Kodiak it was really really hot. We had to find some good cooler recipes to make for dinner that were yummy, filling and didn't require cooking. I came across a recipe for veggie sushi and  Tim and I went to work. It was a fun project to work on together and tasted delicious. We felt super fancy because we used chop sticks like we were at a real sushi restaurant. We used carrots and cucumbers for our filling. Julienned diakon raddish, summer squash, beets, parsnip, jiccima or kohlrabi would also work great. Use this recipe as a springboard and use what you have, then have fun!

Veggie Sushi

2-3 medium zucchini

2 carrots

1 cucumber

1 Red bell pepper

1/2 cup celantro chopped

Guacamole

Peanut Sauce: See my recipe below:

1. Prep your sushi: Peel the zucchini into strips with a veggie peeler. With either a julienne peeler or a good knife cut the carrot and cucumber into thin strips. Cut the red bell pepper into thin stripps.

2. Assemble your sushi: Lay six strips of zucchini vertically on a clean cutting board, make sure you overlap each strip just a bit to keep your roll together. (think nori) Next sprad a thin layer of guacamole over the two inches closes to you. Then add a mixture of your julienned veggies on top of th guacamole near the edge closest to you.

3. Roll your sushi: starting with the zucchini closest to you roll the strips away from you around the veggies. Keep it tight enough to stay together but not so tight it explodes through the seams.

4. Serve your sushi: Move your sushi rolls to a plate or serving platter and carefully cut into slices with a serrated knife. Serve with peanut dipping sauce or soy sauce.

Peanut Dipping Sauce

1/2 cup natural peanut butter
1/4 cup warm water
juice of one lime
1 tbsp soy sauce
1 tbsp brown sugar

1. In a medium bowl whisk together the peanut butter and warm water.
2. When they are completely incorporated and smooth add the other ingredients and stir thoroughly.