Veggie Sushi at Home
If your new years’ resolutions include saving money on meals and cutting down on meat products, some veggie sushi might be just what you need. If you also want to teach your kids how to cook and appreciate healthy meals, then, booyah.
My 9-year-old has gained an appreciation for sushi, so I added it to this week’s semi-vegetarian menu. I decided it was time for her to try making something entirely on her own, so once I had made two rolls, she got to do some all by herself. She did great.
This recipe is particularly useful as a last-minute choice, given you’ve stockpiled some sticky rice and nori, because you can use just about anything in your veggie drawer. I planned ahead and bought cream cheese, but you could use tofu (as a vegan option, thx Jeff Hicks) or leave it out altogether.
Veggie Sushi
- Sushi Rice (see recipe below)
- 3-4 sheets nori (sushi-making seaweed paper)
- 1 carrot, peeled and cut into thin sticks, about 1/8″ square and 4″ long
- 1 roasted red bell pepper, cut into thin strips (Buy jarred or do it yourself)
- 1/4 cucumber, cut into thin strips
- 2 oz. cream cheese or extra firm tofu, cut similarly to above
- Sesame seeds, toasted or not, optional
You could spend all day freaking out about technique on this one. Or, you can do like we did and just wing it based on what you think you may or may not have seen before. Either way, it will taste pretty good, even if it’s not as pretty as what you bought at the sushi joint in town.
I’ve found that breaking the full-size nori sheets in half makes a prettier roll, at least for beginners like me. Wrap your bamboo rolling mat with plastic wrap and place the half-sheet on top, near the edge closest to you.
Oh, yeah, the water. Keep a small bowl of water near your work area, or you will be, as they say in Japan, sorry.
Wet your hands and get some of your finished sushi rice, then carefully spread it in a thin layer across your nori. I say carefully because it will generally STAY where you put it. If you want your rolls to be nori-side out, leave about a half-inch uncovered across the top for a seal. (If you prefer rice-side out, this isn’t necessary. Now’s the time to flip the whole thing over on your mat. Not you, nori-side-out people.)

This was our first roll of the night, with a sprinkle of bonito (dried fish) flakes. Meh. Also found it easier to place the cream cheese first.
About halfway down, lay down a solid line of your cream cheese or tofu. On top of this, start laying down your slices of veggies. Less is more, as too much will make the roll impossible to, well, roll. I use about four pieces of each item, slightly overlapped.
And now, the rolling. Don’t freak.
Wet your fingertips and dampen the upper edge of the nori to act as a seal. Using the bamboo mat underneath, roll up your, er, roll, snugly but not with too much force. When the mat reaches all the way around, be sure to move it outward and not roll it up with your sushi! Oh, heck, just watch a video somewhere and see.
Once you’ve rolled it all the way, use the mat to give the roll a firm hug. It’s about to be your best friend! Unroll and move it to a cutting board.
With a VERY sharp, dampened knife, cut the roll exactly in half. Put the two halves against each other and do it again, so you have four equal pieces. Dampen and cut again with sets of two until you have eight equal pieces.
Serve proudly with soy sauce (use tamari if you’re gluten free) and chopsticks.
Sushi Rice
- 2 cups sticky rice (also called sushi rice)
- 2 cups cold water
- 2-3 T. rice wine vinegar (I like mine more tart)
- 1 T. rice wine (mirin), optional
- 1 T. sugar
- 1 T. kosher salt
You can find sushi rice in larger grocery stores in the Asian foods area, or at Asian specialty stores. In the Little Rock area, you can’t go wrong with Sam’s Oriental on University. Just don’t use regular rice, or you will be sorely disappointed!
Check the bag of rice to see if your variety requires rinsing, as many newer ones don’t. Unless it says not to, you’ll need to rinse it in a wire colander under cold water until the water runs clear. Place the rice and the 2 cups water in a rice cooker, or in a medium saucepan brought to a boil, then a low simmer and covered until done (check your bag for cooking times, but should be about 15 minutes).
While the rice cooks, place the vinegar, rice wine (if using), sugar and kosher salt in a small saucepan and place over medium-low heat. If you’re using the rice wine, cook until it simmers just a bit to cook off most of the alcohol. Otherwise, all you need is enough heat to melt the salt and sugar into the vinegar.
When the rice is fully cooked, spread it out on a sheet pan. Sprinkle the vinegar mixture over the rice, occasionally “cutting” the rice with a butter knife or spatula to mix it in without damaging the grains. Allow the rice to cool completely on the pan. (If you want go all traditional or if you’re in a hurry, you can use a folding fan to help the cooling process along, a fun task for the kids.)
Bonus Recipe for Ghetto-Fab Fried Rice: Scramble and fry an egg, remove from pan and chop it into tiny bits. (Or finely dice some tofu, season with tamari and sauté.) Cut your leftover veggie strips into tiny cubes and sauté in a tiny bit of sesame oil or broth. Add your leftover sushi rice, the egg, and some soy sauce or tamari. Stir. If you can be bothered, add some sliced green onion. Delish.
Back in the Saddle Again…One Last Time
Today, I start my last semester as a student at Pulaski Technical College Arkansas Culinary School.
I specify “as a student,” because I would love to come back as a graduate assistant, or whatever iteration that becomes in the new facility. This school has become a part of me, both reflecting my passions and giving me the means to carry them to others.
I only needed two more classes to graduate: American Regional Cuisine and an elective of my choosing (I chose Cakes and Cake Decorating, mainly because I didn’t get to take as many baking courses as I would have liked). Also, these classes are both at night, which is gonna save me bazillions in childcare this semester.
I’m still not entirely sure what I’m gonna do when I “grow up,” but writing, teaching and cooking will always be a part of it. Some opportunities have drifted up here and there. This is just as I un-planned it; the more I tried to make concrete plans, the more it looked like what other folks would want/expect me to do with a degree in culinary arts. Those plans were expensive, too, usually involving some sort of storefront, staff and other junk I don’t really don’t want to deal with, at least not right now.
So.
For one last semester, I put on the white jacket and black pants, PTC/ACS black baseball cap (yecch) and skid-proof black shoes.
I feel just a little like I did at the end of high school or college (the first time). The future is bright, full of opportunity. And this time, I’m just old enough, just young enough, just experienced-in-life enough to make something really cool happen.
Stay tuned.
UPDATE: Okay, already…I know good and well that several email subscribers to this blog are instructors and students. So why didn’t anyone tell me that I had the start date wrong? HA! I must have written the late registration date down. Or something.
I seriously ironed my coat, got a sitter, and went to school today, only to find that it doesn’t start until NEXT WEEK. Geesh. I started to delete this, but no. Go ahead and laugh at with me.
New Year’s Resolutions for 2012
I somehow feel morally obligated, as a blogger type, to write a new year’s post. Most likely, it’s just a way to force myself into completing a post in one sitting, as I’ve got about a dozen half-finished ones waiting in my drafts folder.
But, there is indeed some usefulness in the exercise. I’m about to finish my degree in culinary arts from Pulaski Technical College Arkansas Culinary School, and the time is right to lay out some plans, or at least some intentions.
So here goes.
Resolution #1: Get friggin’ healthy, once and for all. Even after cutting out gluten and reaping the benefits in reduced muscle pain and fatigue, other stuff has cropped up. Last doctor visit, my thyroid and liver were out of whack, and I feel like total crap. New meds just have me feeling worse.
This week, I’m taking my bod hostage and it’s gonna listen. Healthy meal plans (including shopping lists and scheduled time to cook) and a little bit of exercise — I seriously have no capacity for more — start now. I’m going to study Chinese and Indian medicine, especially their use of food. And tomorrow, I’m calling the fabulous acupuncturist I used to see years ago, who can cut through all the rigamarole of Western medicine that has left me hanging.
All that being said:
Resolution #2: Talk less about my health. If I haven’t lost you already: Talking about one’s own health is boring, and it’s rude to those who have it worse. I think the reason I do it is just to let people know why I missed school/church/that lunch date/big event/whatever, or why I don’t commit myself to much these days. But I do plan to share stories with you about food and how it relates to health.
Resolution #3: Teach. I adore helping other people learn how to cook for themselves, whether that is here on the blog or in person. Over the past year or two, I’ve had the opportunity to teach groups of children, moms on a weekend retreat, and many individuals. I hope to add group lessons in my own home, and maybe eventually in my own facility.
I also want to get involved teaching in programs like Cooking Matters, which is just getting started in Arkansas. Turns out that two of my chef instructors at school are involved already. I don’t have the cred that they do, but I would love to get there.
Resolution #4: Learn. I still have two more classes at Pulaski Technical College Arkansas Culinary School (American Regional Cuisine and, for fun, Cake Decorating), so obviously I’ll learn plenty there this year. But I plan to do my own schooling, too.
As I’ve mentioned before, I’ve never worked in the foodservice industry, other than on my own. I still have stuff to learn from others. But rather than get a long-term job somewhere, I plan to “stage” (pronounced stahzj) several different places. I might even just take you along. Stay tuned for all that.
Resolution #5: Be open to opportunity, and be wise in choosing. As I’ve come closer to my graduation, I’ve had all kinds of plans in mind, mostly pretty elaborate, expensive ones. A few months back, though, I decided to hang back and see what comes up, mainly to commit to a great year with my son before he starts kindergarten.
This has been a good policy, because several things have come up. Now, I’ll just have to choose and balance them wisely, keeping both my family and you, dear foodie reader, in mind.
The Cure
No, I don’t mean that blissfully strange 80s band, nor do I mean a fix for what ails ya.
Unless what’s ailing ya is a hunger for something really salty and yummy.
In garde manger class this week, we studied curing, pickling, smoking and that sort of thing. In the days before refrigeration, these methods were used to preserve meats and other foods so they wouldn’t spoil and kill you. These days, they’re just paths to increased yumminess.
In the lab, we divided into groups, working on different projects. Ours made the assigned recipe for cured salmon with (get this) beet and horseradish. Don’t get me wrong; I love beets, and I can tolerate horseradish most of the time. But this was some powerful stuff. My mascara did not survive the grating process.
We placed the finished rub on the side of salmon (carefully checked for pinbones, of course), and I realized I should have taken an earlier process photo so you could see the lovely flesh. My fellow student just scraped off a bit, and the flesh was already stained a beautiful shade of red. Although I don’t think I’ll care for the pungency of this dish, the color and flavor of the beets will likely prove repeating at home.
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Norwegian Beet & Horseradish Cure
From Garde Manger: The Art and Craft of the Cold Kitchen, published by the Culinary Institute of America
- 1 salmon filet, skin on (3 lbs)
Cure Mix:
- 12 oz. finely chopped or grated raw beets
- 1 lb. grated fresh horseradish
- 6 oz. sugar
- 6 oz. kosher salt (don’t use table salt!)
- 1/2 oz. cracked black pepper
Remove pin bones and score the skin of the fish. Center the fish skin-side down on a large piece of cheesecloth or plastic wrap, inside a perforated pan atop a hotel pan. (Ghetto-fab home cook workaround: Get two cheap plastic storage containers and poke a zillion holes in one. Put the holey one inside the other one, and construct your fish inside the top one.)
Mix the cure ingredients and pack evenly over the salmon. Use less at the thinner end of the fish, toward the tail, to avoid overdrying. Wrap loosely with the cheesecloth or plastic wrap.
Refrigerate 3 days to cure. After third day, gently scrape off the cure. Slice and serve immediately, or wrap and refrigerate up to one week.
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After wrapping and putting our fish away to cure for a few days, the chef told us to create our own cure or brine for whatever meat may be in the school’s walk-in refrigerator. I was hoping for some pork, but there were only whole chickens.
No problem.
Always wanting to do something different, I came up with this: kosher salt, turbinado sugar, dry mustard, fenugreek, a bit of dry garlic, and finely ground black pepper. I spatchcocked the chicken (a fancy word for just cutting down the backbone and spreading the bird out flat) and coated both sides with the dry rub, then wrapped it with plastic wrap.
Not familiar with fenugreek? I wasn’t either, until I was a nursing mother some years ago. I took it as a supplement to (sorry dudes) boost milk supply. I was told you had the dose right when your skin is oddly perfumed with the smell of maple syrup. In fact, fenugreek is often used in synthetic maple syrup production because the smell is so similar. It’s a lovely sweet/savory spice frequently used in Indian cuisine.
My chicken will sit in a perforated pan for a day or two until the chef or a student she assigns will come wash off the rub and cook it. (If it sits in all that salt for a whole week, until our class meets again, it will be completely dried out and “cadaverous,” as she put it.) I hope I’ll get to try it and see how my blend worked out.
Another group worked on duck confit, something I’d like to try for myself soon. The duck pieces are slowly cooked while submerged in duck fat (I mean, really!). The whole thing gets cooled, and as long as the pieces stay submerged in the solidified fat, they can stay in the fridge for several months. Confit is seriously delicious, so I’ll have to tackle that one another time on my own.
This was one of those fun days in culinary school where we get to play and develop something on our own. Even the assigned recipe, despite the horseradish, was cool, because I feel confident I can now cure salmon at home.
Maybe I can carry some of this renewed confidence to Food IV restaurant service this Thursday night. I’m starting to feel like a whipped puppy in there. Not the chef’s fault…he’s just bringing out all the things I need to work on. **whispering to self: this is why we go to school. this is why we go to school.** :/
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Yo Momma’s PB&J (at #IFBC)
In today’s recipe writing session at the International Food Blogger Conference, Deb from Smitten Kitchen made a PB&J on stage. Our task, as directed by session moderator Diane Jacob (author of Will Write for Food), was to write a recipe from her demonstration.
We had like five minutes to write it. This is a great exercise for anyone with a food blog.
I read mine first! I was amazed that they all actually dug it. Here it is:
Yo Momma’s PB&J
The best sandwich you always had.
Ingredients:
- Super-bleached white bread, preferably a store brand
- High Fructose strawberry jelly (or grape, ask momma)
- Skippy peanut butter. (No substititions on that one)
Lay out the super-bleached white bread so that the flat ends are facing each other. Using a butter knife and a momma’s tender hand, spread the jelly onto one piece of bread. Then wipe the knife and do the same with the peanut butter on the other piece. Don’t tear it! Gently!
Place the pieces together and cut into triangles, rectangles, or quarters — whatever yo momma did.
Eat in front of some after-school cartoons with a glass of cold milk.
Pulaski Tech Prepares for New $15M Culinary Facility

Chef Todd Gold, Director of Programs at Pulaski Technical College Arkansas Culinary School, answers questions after Monday's student orientation.
As part of the school’s stated vision to “make Arkansas a culinary destination,” Pulaski Technical College Arkansas Culinary School Director of Programs Todd Gold announced plans on Monday for a new, $12.5 – 15 million facility for the program, estimated to be completed in about two years.
The announcement was made at an orientation for students of the culinary program, which included an introduction to the program’s staff and a review of uniform and other policies. (Students: Watch for a separate post detailing the orientation.)
The program is currently at full capacity, with 350 students currently attending hands-on classes and about 150 taking general education classes, waiting for the culinary classes to become available. Culinary classes are currently taught at Pulaski Tech’s north and south campuses, although headquartered at the latter.
Gold said the new facility will include teaching kitchens specifically designed for stocks, soups and sauces; baking; and meat and seafood (butchery). The meat and seafood kitchen will be held at 40 degrees, “like a huge walk-in [refrigerator],” Gold said, so carcasses may be safely held and broken down from a larger size.
A new wine studies center will include stadium seating and special features at each seat to assist the learner in viewing and evaluating different types of wine.
All details about the new facility are still considered preliminary, since the bond issue to pay for the project won’t happen until next month. But plans have been swift for months now, with the process to choose an architect currently underway.
“We received 21 proposals from architects,” Gold said, “and they will be reviewed by a committee to choose the top four. These will do oral presentations, and we should be able to select one by mid-October.”
The new facility is planned to be about 40,000 square feet and two stories tall, and will be located on the north side of the parking lot for the current Pulaski Tech South building on Interstate 30, near Bryant. The school’s truck driving education program will be moved from this space to another location.
“This will be state-of-the-art,” Gold said. “I would put it up against any other culinary education facility.”
That’s It, I’m Going (Mostly) Gluten-Free.
Bleh.
That’s how I’ve felt the past month or so. If you know me and you haven’t seen me, well, I’ve been piled in a lump at home.
With a history of chronic fatigue and muscle issues, I know good and well what the fix is. I’ve done it before.
D-I-E-T.
And I don’t mean the typical, weight-loss kind, although I could use that about now, too. I mean no wheat, sugar, corn or dairy. I completely cured myself about 10 years ago eating this way for a solid month, then eating reasonably close to it after that. At least, until I fell off the wagon in a decade-long slippery slope.
Such draconian measures sounded like a bit too much to attempt right this minute, so I started with gluten. One day this week, I just decided. Now. Okay, nnnnnnow.
The second night, I replaced gluten cravings with sugar and processed nonsense. I put everyone to bed and ran to Kroger that night, hungry for cheaty goodies I could have. The results:
For someone who generally tries to shun processed foods, this is friggin’ ridiculous.
But, those Betty Crocker gluten-free cupcakes were awfully good. Yes, they have a mix.
I’m embarrassed now that I bought all that stuff (minus the scratch-cooking necessities), but some of it was useful. I do plan to develop similar recipes from scratch, and now I know what standard to hold them against. And I do need some emergency goodies for when I’m desperate.
Why does your post title say “mostly,” you ask?
I don’t have Celiac disease, I’m just sensitive to gluten. So, I’ve not done as well about sticking to the program as I should. Within a week, I’ve already had a grilled cheese sandwich from McAlister’s and some pizza from the local dive. Both were due to poor planning when going out to eat with the family. Sounds like I need to make a list.
When I did this 10 years ago, I was really, really sick. I was so weak, I didn’t have the strength to cook like I do now, although I often get too tired to get completely cleaned up afterwards. Mostly, I ate short-grain brown rice, veggies, Braggs Aminos, and the occasional small portion of meat. Sometimes I made casseroles with legumes, veggies and whole grains. It worked.
I think this time around, Asian flavors will prevail. They generally work well with my planned diet (although I’m craving potstickers…wonder if I can make those wrappers gluten free?). I bought the goods to make sushi and I’ve almost got it down. (That’s for another post.)
The real test will be at the end of this month, when I travel to the International Food Blogger Conference in New Orleans. (Did I mention I won the contest from the previous post? Eeeek!) It will be food mecca, with lots of temptation, I’m sure. But they’re also going far out of their way to feed, teach, and inspire gluten-free folk, of which there are many in the food blogger world.
I know there’s more of you out there. Let’s help each other out. One of these days, I hope to cook for you. As I learn more, here’s to better health.


























