Gotta admit, I am on top of my game lately.
During my Sunday prep, I made cashew cheese for this week’s Broccoli, lentil, and Cheez wraps, made a bit batch of chickpeas for the falaffel I made yesterday, cooked up some millet and rice to last me the week, and even made a big pot of miso soup and my very first sushi rolls!
Other than the culinary side of my life, I feel completely centered lately.
Like I have my shit together.
Here are some reasons why I feel like a badass in control of my life at the moment:
- Collin and I have started to look at apartments to move into when our lease is up in March and can actually afford a much nicer place this time around…dining room, anyone??
- I reached out to Merakii.com and am now honored to be a Meraki Angel. Go check out my first piece for them Here!
- I cleaned out my closet! Like, literally, I cleared 3 garbage bags full of clothing I’ve been holding onto for as far back as Middle school, and have given in and am starting to rebuild my wardrobe to reflect my current style.
- I just discovered that they keep the workout room open until 7 at my job! That means I can take a sweaty treadmill run before I go home and not have to worry about it once I get to my apartment.
- I’m planning on trying rock climbing for the first time this weekend!
It may not seem like much, but for someone who is either constantly restless, or drained from pushing myself too hard, this balance I’ve felt lately has really brought a ton of good vibes my way.
Now, on to the sushi!
Since it was my first time, I kept it simple with just a filling avocado and cucumber and used brown rice. To me, no matter what’s in sushi (well, if it’s vegan fillings of course…) it’s going to taste delicious.
- 3 cups cooked brown rice
- 2 tbsp. rice vinegar
- 1 tbsp. sugar
- 1/2 tsp. salt
- 1/2 avocado
- 1/2 cucumber
- 6 sheets nori
- water for hands
Once your rice is cooked, transfer to a bowl (not metal!). In a smaller bowl, mix vinegar, sugar, and salt together. Add it to the rice, and stir until it’s all coated.
Slice your avocado and cucumber into matchsticks and lay our your sheets of nori. Take one sheet, and place 1/2 cup of rice in the middle. Wet your hands and a rubber spatula and pack down/spread rice in a thin layer until it reaches the ends of the nori. Place two sticks of cucumer and two slices of avocado lengthwise across the nori on the side close to you. Carefully take the end of the nori nearest you and roll over the veggies. Continue rolling tightly until you get to the end. Seal end with water so nori sticks. Cut into 8 pieces.
Repeat this process until your rice, cucumber, and avocado are all used.
Serve these babies with some soy sauce (or tamari) and wasabi, or along side some miso soup and you’ve got yourself a Japanese feast. And, since it’s vegan, and therefore fish-less, they’ll last in the fridge for a few days!
Sushi on, beautiful bloggers.