While most people eat sushi for a meal, we think it also makes a great snack. Bite-sized portions packed with protein and veggies, rolled up in one of the most nutrient-rich foods around, seaweed. What could be a better between-meal snack than that?
We know what you’re thinking…what about the rice? Well, what about it? Rice isn’t known for its bold flavor. When you taste sushi without rice you’re going to find that the sushi doesn’t taste much different. Rice, however, is great filler and glue, which is the main reason it’s used in sushi rolls. Sushi rolls without rice don’t always hold together quite as well, but there are a few solutions for this. One is to use a sushi mat and take care to roll the sushi slowly and tightly. Two, add something besides rice as filler, like egg. Whisk one egg, fry it into a thin circle, and use it as the first layer in your roll. Third, and probably most importantly, get over the idea that pieces of sushi must be perfectly round, perfectly secure little bundles. Even if the sushi roll is a little loose, it tastes just the same.
Reader Marissa Davidson makes rice-less sushi as a snack all the time, and then she puts yet another twist on the recipe by using thinly sliced roast beef instead of raw fish. The rich flavor of beef paired with the nori seaweed creates that elusive and thrilling flavor combination known as umami. For the same affect, you can also try thin slices of seared flank steak. Raw fish, of course, is always an option as long as your seafood is fresh.
As for other fillings, use any vegetables you like. Avocado, cucumber and carrot are most typical, but consider greens like watercress or spinach to add flavor and nutrients. Take Marissa’s lead and be creative – and let us know what you come up with!
Lay the nori shiny side down on a sushi mat. Place sliced meat on top of the nori. (If you’re using an egg, lay it down first).
Spread avocado over meat in a thin layer or lay slices lengthwise about an inch from the bottom of the nori. Add a small pile of thinly sliced veggies at the bottom of the nori, too.
Fold the front edge of the nori over the toppings. After each fold, squeeze the roll to secure it tightly. Slice the roll into bite-sized pieces.