Pregnancy Friendly Sushi

The title does say "Pregnancy Friendly" but this recipe can also be used for the "Raw-Food Squeamish"...which is the majority of my family!


I don't know where I got my eclectic tastes!


One thing that almost deterred me from ever thinking about getting pregnant was the fact that NO SUSHI is allowed...well, no raw fish sushi. And probably not sushi from restaurants, because you don't know what your cooked fish has been rubbing up against ;)


I am a sushi FANatic. Seriously. I crave it ALL THE TIME, and thinking about ever having to go 9 months without it ALMOST made me second guess parent-hood.


This recipe ensures that you can get your sushi fix whenever you have the time to make it, while saving you money in the meantime.


I NEVER said this recipe was healthy, so don't make it if you're looking for a healthy weeknight meal. This dish deserves to be cooked in all of it's full-fat glory and ENJOYED! Maybe with some Sake...or not!




The Ingredients:


3 C Short Grain Japanese Rice (Jasmine is a pretty good brand)


3 1/2 C water


1/3 C Japanese Rice Vinegar


3 T granulated Sugar


1 tsp. salt


1 medium cucumber, sliced into thin, long strips


1 avocado, sliced into thin, long strips


1 package of Nori (Sea Weed Sheets-these can be found in the "ethnic" section of your grocery store)


1/2 lb. uncooked, peeled, and de-veined Shrimp


1 box Tempura batter (can be found near the Nori...usually near the soy sauce, wontons wrappers, etc.)


vegetable oil for frying




How To: (I'll post pictures soon so that the directions are easier to follow)


* You will need Sushi Rolling Mats for this recipe. They can be found in the grocery store near the weird ingredients seen above. If you can't find them there, you can always find them ONLINE!


RICE: 
Start by boiling the water in a small pot. When it comes to a boil, add the rice, lower the heat, cover and simmer (follow package instructions for time). 


When the rice begins to turn tender, heat vinegar, salt, and sugar in a saucepan over low heat until the sugar has dissolved. Set aside for mixture to cool. 


When rice has finished cooking, and it a little sticky to the touch, gently fold in the vinegar mixture. Set aside in a warm place, covered. 


SHRIMP: 
Pour about 2 inches of vegetable oil into a saucepan and heat on medium-high. 


Create the tempura batter according to package instructions. 


Peel and de-vein shrimp. Next, dip them into the tempura mixture, making sure that all nooks and crannies are sufficiently covered. 


Drop into the hot oil and turn once. Shrimp should cook until the batter is crunchy and golden brown. Remember, shrimp doesn't take long. 


Keep your floating scraps of tempura for later :)


ROLLING:
Grab your bamboo sushi rolling mat and lay it on a flat surface. 


The shortest side of the mat should be facing your body. (WIDTH)


Spread a thin layer of rice onto the mat, cover it completely. 


Next, cover the rice with the 1 piece of NORI (seaweed sheets). Press firmly. 


Take a few slices of cucumber and avocado towards the top of the sheet from one long end to the other. (LENGTHWISE)


Place the tempura shrimp from end to end (LENGTHWISE) on top of the cucumber and avocado with the tail pointed away from the center of the mat. 


Grab the mat edge closest to you and begin rolling. Tuck your end tightly making sure that no ingredients fall out. If they do, just stuff them back in :)


Try to keep the roll very tight while rolling. When you're finished, remove the mat and place sushi on cutting board. 


Cut your sushi into about 1 1/2 inch rolls. You can roll both ends in your left over tempura batter bits if you'd like to add more crunch. 


There are several sauces that go well with this: 


*Soy Sauce (Low Sodium)
* "White Sauce": look for the recipe in the blog
* Tempura Sauce: in blog




The Results: 


AAAAAmazing!! 


So worth the time and effort. Seriously, it's a lot of work, but I feel like it's one of those things that when you get the hang of it, it won't be hard at all. 


Take your time rolling the Sushi. Remember, if this is your first time, things will probably fall out of your sushi roll and you might make a tremendous mess...but that's all part of the cooking process. That's part of the FUN!


Enjoy yourself!