Vegan sushi with home-made pickled daikon, shiitake mushrooms, cucumbers, carrots, avocado and scallions.
Motherhood has been difficult lately. Apollo is going through something – it must be a combination of teething, growing pains, and just overall fussiness, but he won’t let me out of his sight for more than 10 seconds without crying and wants to breastfeed every 20 minutes. He has always been a high energy baby and all over the place, but he will not stop moving at all lately, and has no fear. I have to stop him from jumping off of everything and when he’s mad he will run away in anger and try to slap stuff. This is the COMPLETE opposite of how Luna acted as a toddler, she was calm and took regular naps. Apollo sort-of naps, but has never slept through the night and he’s 20 months old. Our pediatrician said that’s his “sleep personality” and it will probably stay that way for the rest of his life. We are in trouble, people! But anyway, we’ve just been dealing with toddler troubles, and thank goodness Fred made this sushi because I would have never been able to do it by myself with the way Apollo has been acting. Plus, he made a delicious home-made pickled daikon, which is really easy and quick.
If you’re unfamiliar with how to roll sushi (which I haven’t mastered yet, Fred always makes our sushi!), here is a popular video from YouTube that should help you. Fred has a few tricks to make rolling and cutting the sushi a little bit easier:
- Wrap the sushi mat in plastic wrap to prevent the roll from sticking to the mat
- Wet the knife before you cut the roll
- Don’t over-stuff the rolls, it will make it harder to roll and cut
You can use a variety of vegetables when making your sushi, just make sure to cut them into thin strips so that you can fit everything in the roll. If you’re using cucumber, remove the seeds and then slice it.