Zucchini Sushi Rolls

Tracie and I are gearing up for our wedding in a month and a half, which means we’ve spent a lot of time looking at different food items that she, and some of our other reluctantly high maintenance foodie friends, can eat without triggering anything.  (I have a Pintrest board of recipes I’m going to try and modify in the near future.)

Since we found a caterer who is sensitive to food issues, it gives me space to try some of the things on that board.  Today, I went with the zucchini sushi rolls that I pinned from In Sonnet’s Kitchen. I followed the recipe I found there pretty much verbatim, except that since Tracie can’t do cashews and she can do rice, we used organic California sushi rice instead of the soaked, pureed cashews.

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Essentially, here’s what you do:

  1. Slice zucchini using either a vegetable peeler as was suggested, or a mandolin (which is what I used. Fancy, I know).
  2. Put rice, vegetables, avocado, cream cheese, cilantro… and/or whatever you like, at one end of the zucchini.
  3. Roll
  4. After the first go (below) I got toothpicks to stick in the rolls, as they kept coming unrolled.

They came out well, if I do say so myself.

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They came out so well that I made them again the next day for Sunday Dinner with our framily.



One thought on “Zucchini Sushi Rolls

  1. Pingback: Comix, Forms and More! | the (book) supplier

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