My kids love Japanese food, especially sushi. My son, Amitai, had been asking for a long time that I make sushi for dinner, and I’ve kept putting it off because I couldn’t find the time to deal with sushi preparation.
Last week, though, I gave in, and decided to be nice and make sushi. I already had all the ingredients needed at home, except for fish, but since my son doesn’t eat fish anyway (funny that he loves sushi), I thought I would make an omelet instead. Then, I realized that I didn’t have time to prepare the rice. Cooking rice for sushi takes time because it needs to cool completely before being used to make the rolls.
It was already dinnertime, and this one hungry kid was staring at me, waiting for a miracle that will put Japanese food on the table. Oh, the pressure!!! And then, I had an idea. I had some leftover basmati white rice in the fridge. Not the sticky kind you would use for sushi. This rice would not work for a roll. But I could make sushi in a bowl!!
So here is what I did:
- Sliced some baby carrots (about 8-10) and boiled them in water for maybe 3 minutes, just until they were half soft. Then, I drained them.
- Chopped 1/3 of a large cucumber into small cubes.
- Spooned out ½ Hass Avocado and chopped it a little.
- Made an omelet from 2 eggs. When it was cool enough, I cut it into thin strips.
- Took 1 seaweed paper used for sushi rolls, and crumbled and tore it into small pieces.
- Nuked the leftover rice I had in the fridge (about 1 cup) for 1 minute.
- Mixed all of the above in a bowl with some soy sauce, and gave it a good stir.
I served it with some extra soy sauce on the side, just in case. We skipped the pickled ginger and the wasabi this time.
My son was soooo happy and devoured it all in minutes. I was happy, too. After all, I’m not such a bad Mom…