Servings: 2-3
INGREDIENTS:
6 sheets nori (toasted seaweed)
1 recipe Sushi or Brown Sushi Rice
3 medium size zucchini, thinly julienned
3 cloves fresh minced garlic
1 tsp. fresh grated ginger
1 tsp. extra virgin olive oil
toasted unhulled sesame seeds
soy sauce
wasabi powder or paste (Japanese horseradish)
hot sauce (Sarachi)
pickled ginger
EQUIPMENT:
sushi or bamboo mat (for rolling sushi)
bowl cold water
DIRECTIONS:
1. Before you do anything, start cooking the rice.
2. In a hot sauté pan, add olive oil and julienned zucchini. Cook until the zucchini is wilted and begins to brown. Throw in garlic and ginger. Cook until garlic starts to brown. Deglaze the squash with a splash of soy sauce. When all the liquid has evaporated, turn heat off.
3. Once the squash is cooked and your sushi rice prepared according to the recipe, you are ready to roll. For directions on rolling, see Basic Vegetarian Sushi.
