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.
Essentially, here’s what you do:
- Slice zucchini using either a vegetable peeler as was suggested, or a mandolin (which is what I used. Fancy, I know).
- Put rice, vegetables, avocado, cream cheese, cilantro… and/or whatever you like, at one end of the zucchini.
- 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.
They came out so well that I made them again the next day for Sunday Dinner with our framily.