Peanut Avocado Rolls

2 sheets nori (roasted seaweed)
2 c. cooked sushi rice
1 avocado
1/2 c. roasted, salted peanuts
2 Tb. wasabi (horseradish paste)
1 Tb. soy sauce
2 Tb. sushi vinegar (see recipe below)

for rolling sushi: bamboo mat or waxed paper/plastic wrap
Serves 2

Cook sushi rice according to instructions on package. Add soy sauce to peanuts and marinate. On a cutting board or countertop, spread bamboo mat or waxed paper. Lay one sheet nori on top of mat with the longest side of the nori closest to you. Spread 1 c. cooked rice all over the nori, leaving 1/2" around the edges free of rice. Spread thin layer of wasabi (if you like a kick!) over one third of rice closest to you. Place the sliced avocado filling across the longest length of the nori, leaving about 3" of rice closest to you free of filling. Spread the peanuts next to the avocado lengthwise across nori. With assistance of bamboo mat, roll sushi tightly starting at the edge closest to you, covering the "filling" on your first roll. With a very sharp knife, cut the ends off of the sushi roll (about 1/2" on each end) and cut the roll into 1" slices. Repeat process with second sheet of nori I usually manage 6 slices per roll. Serve with soy sauce, wasabi, and pickled ginger.



Sushi Vinegar Recipe:

In a saucepan, combine 1/3c. vinegar with 2 Tb. sugar and 1 tsp. salt. Bring to a boil, and remove from heat. Mix 1 Tb. sushi vinegar per 1c.cooked sushi rice.

Simple Bi Bim Bap

2c. cooked sushi rice
1 carrot, shredded
1 zucchini, shredded
10 shiitake mushrooms, sliced
1c. bean sprouts
1/2 c. cooked spinach (optional)
2 Tb. chopped chives or green onions
2 eggs, fried or soft boiled (optional)
2 Tb. soy sauce
Hot Chili Sauce (optional)
2 Tb. sesame oil
pinch salt

Serves 2

Heat 1 Tb. sesame oil over medium heat, sautee zucchini and shiitake mushrooms (separately) for 3-5 mins until well cooked, adding a pinch of salt to each during cooking. While sauteeing, bring 1c. water to boil and add in bean sprouts with a pinch of salt. Boil for 2-3 mins and drain. Cook the eggs either over-easy or fried, depending on your preference.

Spoon 1 c. warm sushi rice into a serving bowl, arrange carrot, zucchini, mushroom, bean sprouts, and spinach over the top of the rice. Place fried egg over the top of everything, sprinkle with chives to garnish. Serve warm. Using chopsticks, mix all ingredients and add soy sauce and chili sauce to taste.

This Korean dish is an easy, healthy dinner for two. It is traditionally served in a hot stone pot which crisps and browns the rice a bit. Delicious! I don't have a hot stone pot, so I used a soup bowl and it turned out great anyway. The first time I made Bi Bim Bap, we loved it so much that we ate it three nights in a row!