ALTERNATE TITLE: Ain’t No Party Like A Brown Rice Sushi Party ‘Cause A Brown Rice Sushi Party Is…Healthy?
Folks, I am not a party person. Making a million tiny things for dozens of well-clad individuals engaging in small talk and enjoying cocktails? I DO NOT DO THIS. I host approximately one dinner a year–Thanksgiving–and attendees are mostly family members who enjoy cooking, so half our time is spent simply cooking our brains out, for fun, then eating it until we realize we planned and prepped at least one too many things. And few of these things are finger foods. So much work for something you’re just gonna pop in your mouth! Psssh!
Arguably things like fresh rolls and sushi are this kind of food, though, and I’m no stranger to making them. You can create a whole meal around it! Perhaps that is beside the point, but I gotta justify my food resources somehow!
I usually make brown rice sushi because, well, I always have short grain brown rice on hand, but not so much white sushi rice. It’s more filling and healthy, anyway. Today I made four rolls:
- Artichoke heart + avocado + cashew
- Avocado + roasted trumpet mushroom + carrot + black sesame seeds
- Baked tofu + beets + microgreens
- Roasted trumpet mushroom + tofu + avocado
My sushi technique is…not perfect, but it’s still a solid finger food. For a party of one. (OK, two, but I appreciate your pity.)
I’m also coming down with a cold, so miso soup was a necessity.
