Sushi is not only delicious, but healthy, low in fat, high in fiber from fresh vegetables and rich in minerals from seaweeds. My 11 year-old daughter and all her classmates love bringing sushi for lunch. It has become so popular that the school’s cafeteria is considering putting it on the menu!
Since the Easter Season is already starting I’ve dressed up the sushi rolls as Easter baskets by adding some quail eggs and cucumber handles. Let’s spread Easter’s joy and healthy message to your beloved ones.
Sushi Roll Basket
(yield about 18 “baskets”)
- 1 cup sushi rice
- 3 sheets of nori (sushi seaweed)
- 2 small organic cucumbers
- 1 small organic carrot
- 9 quail eggs
- 1 avocado
- Spoonful(s) of mayo
(vinegar and sugar are omitted in the rice since my kids prefer the plain flavor)
Cook the rice according to the instruction on the package. Let it cool completely.
Put the quail eggs in a small pot, fill the water that covers the eggs. Add a pinch of salt, bring the water to boil, and continue to cook them for 5 minutes over the medium-low heat. Then drain out the hot water, soak the eggs in cold water for a few minutes. Peel the shells. Put them aside.
Use a vegetable peeler to carefully peel the cucumber skin.Try to keep it a large piece then cut to long strips wrap them up and keep in refrigerator for later use.
Shred the cucumber (after peeled) and carrot. Set aside.
Finally mesh the avocado. Combine it with spoonful(s) of mayo. Set aside.
Divide each nori sheet into 2 halves. Lay the nori vertically on the sushi mat with the short side facing you. Moisten your hand (to avoid the rice sticking) spread the rice evenly over the nori leaving a 3-cm gap at the far end. Arrange the vegetables in a horizontal roll 3 cm from the near edge, spoon a little avocado sauce over, roll the nori up and press it tight. Cut it into 3 equal pieces. Here you got 3 “baskets” bases. Continue to the rest of nori.
Spoon some avocado sauce on top on each “basket” base, put the egg over, insert a cucumber handle. Consume in the same day. Accompany with soy sauce.
Gattina Cheung is the cook behind Kitchen Unplugged. Originally from Hong Kong, Gattina now lives in Barcelona. Gattina also loves a good coffee and champagne. For more from Gattina, follow her on her blog, Kitchen Unplugged And on her website at Gattina Cheung.