TEMARIZUSHI: EASY SUSHI!

Temari are beautiful vibrant balls of thread, originally a Japanese folk art. Temarizushi - or temari sushi in English - is named as such because this form of sushi resembles temari balls. It's really versatile, pretty, and you can get creative with the patterns you make with the various toppings! If you can get fresh sashimi-grade fish, do use that. Otherwise, you can make do with smoked fish or of course, vegetables if you're vegetarian. No matter what, you can't really go wrong with this. And it's a fresh, healthy, gorgeous meal! Perfect for warm weather, and even as an appetizer at a party.

Do make the proper sushi rice or your temari (or whatever sushi you're making) will taste awful and bland! It doesn't matter if you don't have the perfect texture of the rice and all that - mine seldom does - as long as it's properly seasoned.

Temarizushi: Easy Sushi!

makes: 12 - 16 pieces

- 2 cups prepared sushi rice (use Marc Matsumoto's recipe here)

- 1 cup sliced assorted sashimi grade fish (salmon, tuna, seabass, shrimp, etc.)

- 1 cup sliced vegetables (avocado, lemon, jalapeno, carrots, asparagus, cucumbers, etc.)

- 1/4 cup fish roe (optional)

- 2-3 squares of plastic wrap or wax paper (4 in - 6 in. squares)

Garnishes:

- 1/3 cup (or more, to taste) tamari or regular soy sauce

- 4 - 5 tbsp. fresh grated wasabi (or packaged if you don't have fresh wasabi root)

1. Put the plastic wrap/wax paper on your palm. Starting with the fish or vegetables you want at the top, layer the ingredients and then add two tbsp. rice on top. Gather the edges of the plastic wrap and pull to the center to wrap the whole thing.
2. Twist the loose ends of the plastic wrap around the fish, vegetables, rice, etc. tightly enough to press everything together into an even round ball, but not so tightly that you tear the plastic!
3. Your temari sushi is almost ready! Unwrap and place the round temari sushi on a plate. Repeat with the rest of the rice and ingredients, replacing the plastic wrap as needed. I can usually use one piece of plastic wrap for 4 - 5 temari before it gets too worn to use again.
4. Serve the temari sushi with tamari or regular soy sauce and wasabi. Or, not so Japanese but delicious nevertheless: with a hot sauce, additional sliced jalapenos, thinly sliced lemon, etc.

TOASTED SEAWEED SNACKS: IODINE BOOSTER!

This toasted nori, zucchini, muhammara, feta tangerine herb dip was born out of necessity, because I was famished and wanted something tasty yet with minimal effort. I put together stuff I had in the fridge and pantry. This is a terrific snack, pretty enough to serve to company, and is an iodine booster! Perfect for those of us who don't use iodized salt.

Toasted Seaweed Snacks: Iodine Booster!

makes: 1 serving

- 2 sheets toasted nori, cut into 16 pieces

- 1 small zucchini or cucumber, sliced

- 1/4 cup muhammara

- 1/4 cup feta tangerine herb dip

1. Arrange the pieces on a plate, as shown above.
2. Top with one or two zucchini slices and the dips.
3. Serve immediately.

SPROUTED RICE AND VEGETABLE LAVER (SEAWEED) ROLLS

A gluten-free, quick, and light meal that also makes an excellent snack! I did not photograph anything until after I finished rolling everything, so I drew an illustration - hopefully it helps! - to show the arrangement of rice and vegetables (or fish, if you want) on the laver.

Sprouted Rice and Vegetable Laver (Seaweed) Rolls

makes: 2 rolls, 12 - 16 pieces

- chipotle cashew cream sauce, for dipping
- 1 cup cooked sprouted brown rice (or any cooked white rice, as long as it's sticky)
- 1 tbsp. apple cider vinegar (or rice wine vinegar)
- 1 tsp. sugar
- 1 tsp. salt 

- 1 grated carrot
- 1 julienned cucumber
- 1 julienned jalapeño (deseed if you want no spice)
- 2 leaves of romaine lettuce, middle vein removed (otherwise the laver will break)
- 2 sheets laver (aka nori, easily found in any Japanese or Korean store or Whole Foods)
- 1 tbsp. toasted sesame seeds (raw sesame seeds are ok as well)
- 2 tbsp. water in a small container

1. In a bowl, mix the rice, vinegar, salt, and sugar. Arrange the prepared vegetables on a plate within easy reach. Toast the laver by quickly passing each sheet over a low flame - you may need to do this a couple of times to cover a maximum area of each sheet, corners and all, but without scorching the laver. So move swiftly and don't let any one area of the laver dwell over the flame for too long.
2. Place a sheet of laver on a cutting board or other flat surface and spread half of the rice from the bottom edge to about 1 - 1-1/2 in. short of the top edge (see the illustration above), and arrange half of the vegetables on the rice in this order: lettuce, carrot, cucumber, jalapeno. Sprinkle with half of the sesame seeds. 
3. Lift the bottom edge of the laver and roll everything into a tight roll. When you reach the bare (riceless) end of the laver, dip a finger in water and lightly wet the edge of the laver and finish rolling. The water will help the laver stick so the roll remains closed and doesn't unravel.
4. Cut each roll into 6 - 8 pieces and serve with this cashew cream sauce, or your favourite sauce. Store leftovers in the fridge for up to one day.