Sushi Rice

At last we have a cleanse-friendly version of sushi rice! And that opens up the door to a wonderful world of vegetarian sushi that we can eat even while we’re cleansing! I make Mexican rolls with avocado, cilantro, carrot, English cucumber, jalapeno and tofu; I love a roll with blanced spinach, carrot, English cucumber, sauteed mushrooms (with a splash of tamari and agave), and tofu. And squash or pumpkin with sauteed mushrooms, tofu and sesame seeds is another favorite. Just remember to use wheat-free tamari instead of soy and you’ll be fine. Wish I knew how to say bon appétit in Japanese…

Sushi Rice

2 C white short grain rice
2 + C water
1/3 C rice vinegar
¼ C agave nectar

Rinse the rice until the water is nearly clear (2-3 times). Drain and add fresh water, slightly more than the amount of uncooked rice (e.g., 2+ C water for 2 C rice). Cook the rice in a pot with a cover over high heat until the rice comes to a boil. Reduce the heat to simmer and continue cooking for 15 minutes. Remove from heat and fluff (cut & fold) the rice with a flat wooden spoon. Let sit covered at room temperature for an additional 10-15 minutes.

In the meantime, combine rice vinegar, agave and a pinch of salt. Gradually pour the mixture over the warm rice and lightly mix (but do not stir). Let the rice cool down to room temperature (spread on a large platter or cookie sheet covered with Saran Wrap to cool faster).

Adapted from a recipe by Masami Suga at Cooks of Crocus Hill, St. Paul, MN