So, a few months back, I was at my favorite Asian superstore, Fubonn, and decided to purchase a gigantic bag of sticky rice. I’m not really sure why, I just sort of wanted to experiment with it.
Turns out, it really fails in most contexts, except for mango sticky rice (dessert AND breakfast!), and sushi.
Now, I’m not going to get terribly fancy with my sushi. If I want some edible-grade raw fish and fancy garnishes and tempura involved, I’ll happily trek over to our favorite restaurant and lay down $15 for a wonderfully satisfying meal.
This is more about utility and function. I’m on the gluten-free train these days, and have been pretty content lately making myself lunches comprised of corn tortillas and yummy cheeses, which I heat up at work, some deli turkey, and greens or a lightly dressed salad to tuck inside. That to me is a perfect lunch taco.
Easy Asian slaw for the week
But, I do get bored eating the same thing every day, so this seemed like a good way to switch it up. We always have nori on hand — I buy it in massive bulk at Fubonn and honestly can just rip pieces of the sheet off and eat them I love it so much, particularly during certain times of the month when my body is craving iron. It just seems like the right thing to do.
So I consulted the Internet about what sticky rice is actually supposed to be used for — rather than failed side projects to my various stir-frys — and realized that it’s super easy to make sushi rice. Cooked on the stovetop just like any other regular white rice, you just add some rice vinegar, salt, and sugar, and call it a day. Well actually, the methods I spotted involved cooking the dressing separately, stirring it in after the rice was cooked, blah blah blah. But I am a lazy cook, and my way worked just fine.
And the filling? I wanted this to be a fridge excavation project, so the only ingredient I bought to sushify things up was some imitation crab meat from Safeway, and other than that just filled the rolls with sliced up cucumber and avocado that we already had on hand.
And voila! I did have a little dish of soy for dipping, but honestly, as untraditional as it sound, Fire on the Mountain‘s spicy peanut sauce really does the trick, too.
This Week’s Groceries
Roasted a chicken so I’d have some easy shredded meat on hand in the freezer, (and stock!), and a handful of sushi ingredients
Brunch party at our house!
Back on the home front, Jesse and I have been poring over cookbooks for weeks while we eat take-out pho and super simple meals that can be thrown together by a guy with only one functioning arm, and a lady working 14-hour days…fantasizing about a time when we’ll actually be able to spend an evening trying out a new delicious recipe or crafting a new meal. I think that week is upon us! On my way home from work last night I picked up the ingredients for some pretty incredible looking cabbage rolls that we spotted on a mysterious new channel that just popped up on our Roku recently, featuring a stout Polish woman cooking a Christmas meal for 50 that, for some reason, enticed us to action. But we’re making those tonight after work, so you’ll hear about those later. In the meantime, I got to whip up a quick and easy meal for myself last night while Jesse was out trying his left hand at bowling (apparently he’s more ambidextrous than he thought!). I was at a business class until 7:00 and still had a conference call and a newsletter to finish, waiting for me at home, so a super simple meal was just what I needed. 
