Every Tuesday night for the last two (maybe three) years, a group of friends would gather together, taking time to just be with each other. Girls night was founded on the simple principle of life gets busy, so lets come together to eat, drink, talk, and watch (trash) tv, you know, to relax.
The evenings often began by cooking together. As pots sat simmering on the stove and vegetables were diced and chopped, we would sit and talk over our weeks, the things of life that played into each other, moments, creating the stories we told. Everyone contributed in the preparation of the meal. Occasionally, on weeks it was too hot or we were too exhausted to cook we would pick up something to go, though I think we all found the time spent making a meal together sacred, so getting food out felt a little like cheating ourselves.
In the summer months, when everything was vibrant and fresh, we would often make Veggie Sushi, a meal so simple, yet oh-so satisfying. It is clean, refreshing, and absolutely delicious!
What you will need (makes 4-5 rolls):
4-5 Sheets of Nori (Seaweed wrappers)
1/2 cup Sushi Rice prepared, for best results rinse rice until the water runs clear and soak for 30 minutes prior to cooking.
3/4-1 cup chopped Carrot
3/4-1 cup chopped Cucumber
1/2-full Avocado chopped
Cream Cheese , optional
1/4 cup Rice Vinegar
Place the seaweed, rough side up, on a smooth surface (if you have a sushi roller use that) line the veggies up in rows that fill the width of the sheet, one after the other. Dip your fingers in the rice vinegar and take roughly a 1/4 cup of the prepared rice and place it after the vegetables on the seaweed, flatten out with your fingers to fill the sheet, leaving 1 inch of empty seaweed at the end. Dip fingers in Vinegar and smooth onto the remaining inch of seaweed. Lift the edge closest (the edge lined with vegetales) to you and start gently rolling the sushi, being careful not to tear the wrapper. When you reach the end, press down on the roll lightly to seal it against the vinegar smoothed edge. Using a seraded or sharp knife, cut the rolls into 1-1.5 inch sections.
Serve with individual dishes of wasabi, soy sauce or aminos (for the soy intolerant) and ginger and enjoy!
As I took my first bite of sushi it nearly brought tears to my eyes (though it may have been from too much wasabi). It took me back to nights filled with laughter, love, and Project Runway. It reminded me of home and all of the amazing times we had there. However, it also made me excited for the season to come; a season of freshness and vibrancy, a season to start new traditons and gatherings. Though always knowing, the moments of the past will never be forgotten.