Goshen’s Carrot and Cucumber Sushi

  • Print Article |
  • Send to a Friend |
  • |
  • Add to Google |

Goshen’s carrot and cucumber sushi is a wonderful Japanese treat that will leave you wanting more. This is a wonderful vegetarian version of sushi for people who do not like fish. Goshen’s carrot and cucumber sushi is Hosomaki style sushi. This would be the type of sushi that is wrapped in seaweed. Goshen’s carrot and cucumber sushi is a wonderfully unique vegetarian dish that may be a costly meal in a restaurant. This is a very cost effective type of sushi to prepare.

You might want to check out Goshen’s sushi kitchen for utensils and extra ingredients to prepare sushi

Makes 24 pieces of sushi

Ingredients:

·         1 large carrot

·         1 piece of cucumber 4 inches (or 10 cm)

·         2 toasted seaweed sheets

·         3 tablespoons( about 45 milliliters) of sake (Japanese rice wine)

·         ½ teaspoon(about 2.4 grams) of sugar

·         ¼ teaspoon(about 1.2 grams) of salt

·         2 2/3 cups (400 grams) of prepared sushi rice

·         1 teaspoon(about 4.8 grams) of wasabi

Serve with:

·         Soy sauce

·         Pickled ginger

·         Wasabi paste.

Directions:

Step 1: The first step in Goshen’s carrot and cucumber sushi is to peel the carrot and cut lengthwise wise in ¼ inch or ½ cm slices, and ¼ inches or ½ cm pieces. Then clean and peel the cucumber. Cut the cucumber into ¼ by ¼ inch’s or ½ by ½ cm’s thick and wide.

Step 2: take 2 tablespoons of water, sake, salt, and sugar and cook it in a saucepan. Let it come to a boil and add the carrot strips for one minute with a lid on the saucepan. Then remove the saucepan from the heat and add the cucumber with the carrots and let cool. Take out the vegetables after cooled and pat down with paper towels until dry.

Steps 3: The next step in Goshen’s carrot and cucumber sushi is to cut each seaweed sheet in half. Then with the rolling mat prepare the Maki style sushi with the ingredients, rice, and wasabi paste. Cut the sushi into 6 pieces per roll and decorate and arrange as desired. Then you are ready to enjoy Goshen’s carrot and cucumber sushi.

While passionate about psychology. With TRCB, he is one of the original Subject Matter Experts (SME), Author of upcoming book Naturally Good Cooking. For more please visit www.MichaelGoshen.com

Rate this Article:
  • Article Word Count: 357
  • |
  • Total Views: 232
  • |
  • permalink
  • Print Article |
  • Send to a Friend |
  • |
  • Add to Google |
>