Sushi song

Vegetarian Sushi

10 sheets of nori


2 cups sushi rice (sticky white rice)

3 cups of water

1 large ripe avacado

2 carrots

1 block of tofu

1/4 cup tamari of soy sauce

1 red pepper

Dipping sauce:

1/2 cup tamari

1 tsp wasabi (we like the paste best, it is the hottest)Bring the water to a boil, add rice. Cover and simmer on low heat for 1/2 hour. Slice tofu into strips and marinate in tamari. Cut avacado in half , remove pit and scoop out with a tablespoon. slice all the veggies into long thin strips. When the rice is cooked, lay the first sheet of nori out place two heaping table spoons of rice at the edge closest to youand spred it out evenly across that edge. Place the veggie and tofu strips on the rice. Grab the sushi by the corners, the lift and begin to roll. The rice is sticky so it will roll easily. Continue rolling till you are 1" from the end of the nori sheet. Wet the edge with water and finish the roll. Cut the roll in the center with a sharp serrated knife. cut each half 2 more times so each roll yeilds six pieces. Continue until all the rice, nori sheets and veggies are used up. Serve with a bowl of tamari and wasabi mixed together as a dip. Pickled ginger also add an incredible taste and a beautiful colour to the dish, serve on the side.

Sushi cookies

From about.com

Ingredients:· 4 tbsp butter ·
4 cups miniature marshmallows ·
 6 cups crispy rice cereal ·
 20 gummy worms ·
2 boxes green-colored Fruit Roll-Ups ·
30 fish-shaped gummy candies
 
 
Preparation:1. Prepare a 12x17” baking sheet by lining it with waxed paper and spraying the paper with nonstick cooking spray.2. Place 2 tablespoons of butter in a large microwave-safe bowl, and microwave until melted, about 45 seconds. 3. Add 2 cups of miniature marshmallows to the bowl, and microwave until the marshmallows are completely melted, about 1 minute, stirring every 30 seconds. Stir the mixture until it is completely smooth.4. Add 3 cups of rice cereal and stir until completely coated. Immediately pour mixture out onto the prepared baking sheet. Spray your hands with nonstick cooking spray, and begin to press the candy into the sheet in a thin layer. Begin working from the edge of the shorter side of the sheet. The mixture will only cover approximately half of the baking sheet. 5. With the short side of the baking sheet nearest you, place a pair of gummy worms an inch from the edge. Place another pair directly below, and repeat until you have a line of worms stretching across the baking sheet.6. Using the waxed paper to help you, roll the cereal mixture around the gummy worms, pressing firmly to make a tight roll. Take a large sharp knife and cut the log away from the rest of the mixture. Place it off to the side, and repeat the worms/rolling/cutting procedure for the remainder of the cereal. 7. Slice the logs into 1-inch rounds. Wrap each round in a strip of green-colored Fruit Roll-Ups.8. To make the fish-topped “nigiri,” repeat steps 1-4 to make the rice candy base, but do not press the rice mixture as thinly. It should be about ¾ inch thick once pressed into the baking sheet.9. Cut the candy into rectangles about ¾ inch by 1.5 inches. Place a candy fish on top of each rectangle, and wrap a ½-inch strip of green Fruit Roll-Up around the entire package.10. For a finishing touch, decorate your sushi platter to look more authentic. Suggestions include substituting chocolate sauce for soy sauce, green-tinted whipped cream (or melted white chocolate) for wasabi, and thinly sliced pink fish for pickled ginger