Sushi Napoleon

One of my favorite foods is Japanese cuisine and we eat it at least once a week.

I love sushi and rolls. They taste the best at the Japanese Restaurant, but I am trying to make homemade rolls recently. Almost all the Japanese restaurants use GMOs ( Genetically Modified Ingredients) ingredients, because of using soy in their dishes, and it’s better to avoid it as much as possible.

To tell you the truth I am awful at making sushi. The secret is in making rice. It should be special sushi rice that I am not using, because I use brown rice. You need to wash and soak it before cooking, and cooks it for certain amount of time.  Next comes the rolling part. This is the worst for me, because I just can’t roll the rolls properly.

I am following all the rules, and trying  my best, but every time my rolls are falling apart, the pieces of veggies are sticking out, the rice is too sticky or too dry.

Finally, after a few awful attempts, I found the perfect recipe for somebody like me.

Sushi Napoleon. Sounds interesting.

The recipe is very easy to follow, and it really turns into a great Japanese dish. I guess I can call this dish Japanese, although I am not sure if they cook something like this, but the ingredients are the same as for rolls, so let’s call it Japanese Sushi Napoleon.

Here is the original recipe:

http://nofaceplate.blogspot.com/2011/05/sushi-napolean-for-kicks.html

I changed it a little bit.

First of all I used the brown rice.

I made my rice and let it cool for 30-40 minutes. After that I mixed the rice with some rice vinegar and a little bit of stevia, but you can use regular sugar. You can use different types of veggies, cream cheese, spreads, and fish for the filling. I used fresh cucumber, avocado and shredded carrots.

Now just lie out the nori sheet and cover it with some rice.  You can get nori sheets on Amazon.com. Place the veggie layer on top. Repeat this step 3 more times, stacking the nori sheets on top.

IMG_8302

You should have four layers of your Sushi Napoleon.

IMG_8308

After you are done, cover the last layer with the wax paper and place the heavy plate on top. Put some extra weight on the plate, and let it stand for 20-30 minutes.

Next is the cutting part. Just be careful when you cut your Sushi Napoleon, because your knife needs to be very sharp. To make it easier, dip your knife in warm water which will prevent it from sticking. I personally used the special Japanese sharp knife for cutting.

I sliced it 3 times, and we had enough pieces to share for two.

IMG_8312

I used toothpicks for picking it up and dipping in the sauce.

IMG_8338

For the sauce I used the regular Low Sodium Tamari Sauce, but you can use whatever you like:  like teriyaki, soy sauce, spicy peanut sauce and/or wasabi.

This dish is for somebody who likes Japanese food and ready to experiment and get a nice surprises in the kitchen.

Just try to make it one day, and it will become one of your favorite dishes in the future.

Advertisements