Ichiki Kuri and Sweet Red Pepper Sushi with Wasabi Dipping Sauce

Sushi makes an incredible addition to any meal, or with a bowl of miso soup, is a meal in itself.  Sushi rolling is a very fine culinary skill which is easier to acquire than it would first appear.  It's a visually evocative, artistic expression of dynamic flavor and variety.  A bamboo rolling mat is nice to have to create neat, tight tubes, but sushi rolls can be successfully made without one. This ichiki kuri squash and sweet red pepper with sunflower microgreens is unusual roll made with short grain brown rice for a nutritional boost.  A wasabi dipping sauce proves to be the perfect fiery condiment.

You'll need:  nori sheets, short grain brown organic rice, agave syrup, tamari sauce, steamed uchiki kuri squash, red pepper, sunflower microgreens, black sesame seeds, wasabi powder

The Rice: Rinse and soak 1/2 C short grain brown organic rice.  Steam until cooked.  In a small bowl, whisk 1 t agave syrup and 1 t tamari together.  Turn rice on to a flat surface, and drizzle with agave-tamari.  Stir well to coat grains, spread out, and fan to cool rapidly.  The rice grains become very shiny and slightly sticky.

  The Squash:  The Uchiki Kuri has a very tough outer shell, so is steamed whole.  When cool, the squash is opened, and seeds and pith removed. Cut a wedge of squash lengthwise, and slice into long thin pieces.
The Pepper:  Wash, cut, seed and core the pepper, and slice it lengthwise into thin strips.

Agave-Tamari Brown Rice on Nori Sheet

To Assemble:  Place a nori sheet on the bamboo mat. Spread a layer of prepared rice over bottom third of the sheet.

Ichiki Kuri Squash on Rice & Nori

Place Uchiki Kuri squash horizontally on rice-covered nori.






Lay pieces of red pepper on top of squash, and cover with sunflower microgreen sprouts.  Let the vegetables and greens extend over the outer edges of the nori sheet to create a decorative edge to the end pieces when cut.

 To roll: Fold the bottom end of the nori sheet up and over the squash, pepper, and sprout filling.  Tuck the lower edge under the ingredients and roll a little by hand.
Put the bamboo mat over the roll, and holding mat/roll with one hand, and gently pull upward.with other hand to tighten the roll.  Dip a finger in water and moisten the upper edge of the nori sheet and roll up.  Hold the roll inside the bamboo mat for a few seconds to seal edges together.  


To cut sushi rolls:  Begin in the center with a very sharp knife, cutting to the edges at 1 - 1 1/2 inch intervals.  Hold the roll firmly while slicing. Cut some pieces straight across for slices, and cut some piece on a slight diagonal for a sloped shape.

                                                                                                                                                                                       

Wasabi Dipping Sauce: The pale green color belies its sharp nip

Dipping Sauce:  Mix wasabi powder with water to the desired consistency, stirring well. Allow to thicken for a few moments before serving.

To Serve:  Plate up, standing pieces  with vegetables poking out, up on their end. Sprinkle each piece with black sesame seeds.