My life has been pretty crazy these last few weeks.
In addition to the usual freelance writing, photo editing, and recipe testing and development, I've been back and forth between San Francisco and L.A. so much that my head is starting to spin!
But last weekend, we took a super fun trip to Seattle for Evan's cousin's Bar Mitzvah!
Oh, and also, Young & Hungry is premiering in a month (June 25th at 8/7 Central on ABC Family, to be precise)! In a few days, we start taping the first half of a web series to go along with it, starring yours truly. The scariness awesomeness of this is overwhelming and, well, awesome. I'll be cooking with the cast, showing viewers the gloriousness of my city, San Francisco, and grinning like a complete idiot because I still can't believe this is all actually happening.
As things get more and more hectic, I'm finding myself gravitating more and more toward simple, fresh, healthy foods at the end of the day. These sushi rolls are made with nutty brown rice, which is better for you than white rice, but also better tasting, as far as I'm concerned. I used creamy avocado and cooked sweet potatoes, but you could certainly use some high-quality raw or seared fish, fresh or cooked tofu, and/or any other vegetables you like.
These make a great brown bag lunch, or a lovely simple dinner, especially when served with a kale salad and a cup of miso soup.
- 1 cup short-grain brown rice (buy in the bulk section for the best price) $1.50
- pinch of salt Pantry
- 1 tablespoon seasoned rice vinegar $2 for 12 oz.
- 1 medium garnet yam or other sweet potato, cooked until tender and cut into 3-inch by 1/2-inch pieces $1
- 1 ripe avocado, peeled, pitted, and sliced $1.50
- 4-5 sheets sushi nori, raw or toasted $1.50 for about 12
- soy sauce, wasabi paste and lemon slices for serving Optional
Recipe Serves 2
- In a medium pot with a fitted lid, combine the rice with 2 cups of water and the salt.
- Stir, then cover and place over high heat to bring to a boil.
- Once the rice comes to a boil, reduce the heat to low, keep covered, and cook for 35-40 minutes, or until all the water is absorbed and the rice is somewhat sticky.
- Remove the rice from the heat and drizzle with the rice vinegar.
- Stir gently, transfer to a bowl, and let cool for 20 minutes (I usually stick it in the fridge), until warm but not hot.
- To assemble the sushi rolls, lay a piece of nori on a clean, dry surface lengthwise and shiny side down.
- Wet your hands with cool water and spread 1/4 of the rice over the bottom 1/2 of the nori sheet.
- Place a few pieces of sweet potato and avocado on top of the rice.
- Roll up tightly, starting at the bottom.
- Use a finger dipped in water to seal the end of the nori to the rest of the roll.
- Cut into 1-inch pieces (using a serrated knife helps).
- Repeat with remaining ingredients.
- Serve the sushi rolls promptly, with soy sauce, wasabi paste and lemon slices if desired.