We love sharing a home-made sushi night with friends. This is a meal everybody can contribute to and be actively involved in.

Basics

• Rice
  • Cook three cups of Japanese white rice. Then flavor it with:
  • 1 part honey & 3 parts rice vinegar
  • Slowly pour mixture over rice and fold in while fanning until cooled.

• Nori (dried seaweed)
  • The oily kind tears easily, but has good flavor.
  • The dry kind is stronger, but the flavor is more subtle.
  • They can be combined with a layer of each for their advantages.

Fillings (suggestions)

• Fresh
  • mushrooms
  • green onion
  • avocado
  • spinach
  • Julienned
    • carrots
    • celery
    • English cucumber
    • zucchini

• Blanched
  • green beans
  • asparagus

• Canned
  • palm heart
  • bamboo shoots
  • artichoke hearts (in water, not marinated)
  • baby corns

• Meats
  • smoked salmon
  • lox
  • imitation crab
  • shrimp
  • Teriyaki chicken

• Condiments
  • cream cheese
  • furikake (Japanese rice sprinkles)
  • toasted sesame seeds
  • pickled ginger
  • ginger paste
  • wasabi paste
  • soy sauce

• Extras
  • Miso soup

Methods

The traditional sushi roll starts with a sheet (sheets) of nori, a layer of rice and then flavor ingredients laid out in a line. Roll it up. By oldest tradition it is cut into rolls to be eaten in bites. Alternatively take bites of your sushi burrito.

Alternatively, tear the nori into palm-sized squares. Put whatever variety of of things into it, starting with rice and then the other ingedients. Eat the big bite.

 

Serves 6 to 8

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• Salt and pepper, to taste
• 6 tablespoons olive oil, divided
• ¼ cup sliced shallots
• 1 teaspoon minced garlic
• 3 tablespoons apple cider vinegar
• 1 tablespoon maple syrup or honey, or to taste
• 1⅓ cups blueberries, divided
• 5 ounces baby arugula
• 1 cup corn kernels
• ½ cup crumbled feta cheese (optional)
• ¼ cup chopped fresh basil

Combine quinoa, broth and a pinch of salt in a saucepan. Bring to a boil, cover and reduce the heat to a simmer. Cook until all liquid is absorbed, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff grains with a fork; set aside to cool.

Heat 1 tablespoon oil in a sauté pan over medium heat. Cook shallots and garlic until soft, about 5 minutes. Remove from the heat and cool.

Combine shallot-garlic mixture, remaining oil, vinegar, syrup or honey and ⅓ cup blueberries in a blender; blend until smooth. Season with salt and pepper.

In a large bow, gently toss together quinoa, remaining blueberries, salad greens, corn, feta and basil. Drizzle with dressing before serving.