Today I finally managed to get properly in on the green challenge!
Maki rolls with cucumber, avocado, leek and mayo, inarizushi, broccoli, lettuce and kiwis.
My own box.
When making sushi, I always hate that the rice takes so long to cool. I don’t premake the sushi rice, so it makes me seriously antsy having to choose between burning my fingers and crinkling the nori and having to wait aaaaaages for the rice to cool down! Today I’ve figured out a neat little trick to cool down sushi rice quickly AND save time for rolling maki rolls:
Spread out some rice thinly on a small cutting board. I have one that’s exactly the width of a nori leaf, and about 2-3 cm shorter in the other dimension. Perfect!
Put a sheet of plastic foil on top of the rice. Pop it into the freezer and stack something frozen on it.
Take out after a minute, pull off the sheet (all moisture seemed to stick to the plastic instead of the rice for me, practically) and press the cutting board upside own onto the nori. The rice comes off it easily (I used a spoon to poke it a bit where it resisted), leaving a 1,5cm margin on either side perfect for stacking the veggies and sealing.
Rinse, repeat for each sheet of nori.
Mwahaha… I’m a laziness genius! Right? Right? :D