Chirashi & Temari Sushi

A delightful combination of Chirashi Sushi, featuring a colorful assortment of fish and vegetables atop seasoned sushi rice, and Temari Sushi, elegant hand-pressed sushi balls, perfect for any occasion.

Ingredients:

• 2 cups sushi rice
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• Assorted sushi-grade fish e
• g
• , salmon, tuna, yellowtail
• Assorted toppings e
• g
• , avocado, cucumber, radish
• Nori seaweed sheets
• Sesame seeds
• Pickled ginger
• Wasabi

Instructions:

Make sure the water runs clear when you rinse the sushi rice

Let it drain well

In a rice cooker, mix the rice and water together

Follow the directions that came with the food

Melt the sugar, salt, and rice vinegar in a small saucepan over low heat

Take it off the heat and let it cool down

Move the rice to a big bowl after its done cooking

Add the vinegar mixture slowly and mix it in well

Wait until its cool enough to touch

Cut the fish and vegetables into thin slices to make the toppings

For Chirashi Sushi, put the sushi rice on a serving dish and spread it out evenly

Put the sliced fish and other ingredients on top of the rice

Cut the nori sheets into small circles to make Temari Sushi

In the middle of each circle of nori, put a small amount of sushi rice

Add a fish or vegetable slice on top

Pull the noris edges together and gently squeeze it to make a ball

Put sesame seeds, pickled ginger, and wasabi on top of the sushi

Chirashi Sushi and Temari Sushi should be served right away

Grilled Vegetable Portobello Mushroom Tacos

Grilled portobello mushrooms and a mix of other vegetables give these vegan and gluten-free tacos a lot of flavor. Theyre great for a quick and healthy dinner during the week or when you have people over. These tacos are a hit with everyone because they have smoky spices, creamy guacamole, and fresh toppings.

Ingredients:

• 4 large portobello mushrooms, cleaned and sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small gluten-free tortillas
• 1 cup guacamole
• 1 cup vegan sour cream
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup chopped fresh cilantro
• Lime wedges for garnish

Instructions:

Slice the mushrooms, bell peppers, zucchini, and red onion and put them all in a large bowl

Mix the ground cumin, smoked paprika, salt, and pepper with the olive oil and then sprinkle it on top of the vegetables

Add toss to cover evenly

Warm up the grill over medium-high heat

The vegetables should be grilled for five to seven minutes on each side, or until they are soft and have grill marks

For about 30 seconds on each side, warm the gluten-free tortillas on the grill

Spread some guacamole and vegan sour cream on each tortilla before putting the tacos together

Add the grilled vegetable mix, shredded lettuce, diced tomatoes, and chopped cilantro on top

Add lime wedges to the tacos to make them look nice

Enjoy your tasty Portobello Mushroom and Vegetable Tacos

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