• Speedy Sushi

    For the last two months, I have been playing the part of Mary in Tim Firth’s production of┬áThe Flint St Nativity. The show took place at Hull Truck Theatre. Oh and just so you know, if you can be raw in HULL in WINTER – you can raw ANYWHERE. FACT. So, after the final show on Saturday we all went round to one of the cast members house for a party. And pizza. Well, they did. I went round for a party and…SUSHI. Yup – raw, vegan and all put together whilst they sat waiting for their 14″ stuffed crusts to be delivered. Don’t get me wrong, they enjoyed their pizza, but they were intrigued by what I was eating. And through mouthfuls of melted cheese and pepperoni were asking me what was in it…

     

    So for all my lovely fellow cast members, and for anyone else who fancy’s giving this a go, the ingredients are as follows:

    SPEEDY SUSHI

    • 6 nori sheets. (If can get hold of the un-toasted ones, great. If not, don’t freak out, using the toasted ones will be alright. Just do the best with what’s available to you)
    • Half a romaine lettuce, or little gem.
    • 2 avocados, peeled, stoned and thinly sliced.
    • 1 carrot, peeled and cut into thin stips.
    • 1/3 cucumber, cut into thin strips.
    • Handful of alfalfa sprouts. (If you can’t find these, use ‘ye olde’ cress, the one your gran used to put in your egg sandwiches. The original micro green!)
    • Dip or spread of your choice. I used olive tapanade in mine.
    • Tamari (optional)
    • Bowl of water.

     

    This takes around 15-20 minutes to make (pretty ‘speedy’ right?)

    First, get a romaine lettuce leaf and using a glass, roll it over the leaf. This makes it flat and easier to roll. Making sure you’ve got your bowl of water near by, lay a nori sheet on a chopping board. Then keeping to the edge nearest to you, lay a romaine leaf on top of the nori. Then spread some dip/sauce on. Then lay a couple of slices of avocado, some carrots and cucumber and sprinkle on some sprouts. Then, carefully start to roll.

     

     

     

     

     

     

     

     

    Just before you get to the end, keeping one hand on the nori roll, place the other in the bowl of water. Using your finger tips, gently wet the edge of the nori sheet. This will help it stick together when completely rolled. Now, finish rolling it over. Cut each roll into 3- 4 pieces and arrange on a plate. If you can find a square or rectangle one, this always makes sushi look cool. This recipe serves 2-3 people and is a great dish to make for guests. I served my sushi with a bowl of miso soup, and added extra seaweed into it. If making miso, always pour cold water in and mix first with the miso before adding hot. This helps preserve the nutrients.

    Ok, so not as easy as ordering pizza, but it’s definitely much easier on your body and it tastes gorgeous too.

     

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