Succulent Sushi

Okay, I admit it, these aren't real sushi rolls... I made them using felt, beads and stuffing. My new kick is making food art (it's been done before, a lot, but it's still fun)! Sushi rolls are great to eat and not hard to make, all you need is a bamboo mat made for rolling them (pictured under the dish).

Choose from the lists below, according to your dosha, for filling ideas.

FOR VATAS
nori sheets
cooked short grain white or brown rice
steamed julienned carrots
green onion strips
avocado slices
steamed julienned zucchini
julienned daikon radish
julienned cucumber

FOR PITTAS
nori sheets
cooked short grain white rice
avocado slices
julienned zucchini
steamed green beans
julienned cucumber
sprouts

FOR KAPHAS
nori sheets
cooked barley, buckwheat, millet or quinoa
raw julienned carrots
green onion strips
julienned daikon radish
steamed green beans
spinach leaves


To make the rolls, lay out your bamboo mat with the sticks lying horizontally. Lay a sheet of nori in the middle, and spread a thin layer of cooked grains all over, leaving 1 inch free at the top. In the center, make a row of stuffing ingredients that's not too thick. If you like, sprinkle crushed toasted sesame seeds overtop, drizzle with toasted sesame oil, or dot with pieces of pickled ginger. Start rolling the nori from the bottom up, lifting the bamboo mat to help you along. At the end, squeeze the sushi roll in the bamboo mat all along to compact it. Place roll on a cutting board and slice into 6 or 8 pieces. Ta-da!

KAN JANG ~ Korean Dipping Sauce
Combine 1/4 cup tamari (or soy sauce), 1 Tbsp toasted sesame oil, 1 Tbsp crushed toasted sesame seeds, 1 pinch to 1 tsp crushed chili flakes, 1 minced garlic clove, and 2 tsp minced green onion.
Kaphas use Bragg's and reduce sesame oil to 1 tsp. Pittas omit garlic, chili and green onion, and stay away from wasabi!