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.
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