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With the weather being in the high 80s-90s F (30sC), I just want something cool and easy to eat. My solution to this was makeshift sushi. This takes us back to the “good old days” about a year ago when I tried the similar shrimp and garlic roll, but with less ingredients and no sushi mat.

Of course, this doesn’t mean I’m a sushi chef. Far from it. But it’s definitely a fun party food. You can make it with very inexpensive and cheap ingredients. I used shrimp, egg, and cucumber here. You can use canned tuna, imitation crab, anything you want. It’s fun to make when people choose their own ingredients, and, if you have enough mats,  they can even roll it themselves.

Ingredients:

1 cup of sushi rice
3 sheets of nori/seaweed sheets
0.25 cucumber
1 egg
6 cooked de-veined shrimp shrimp.
(any other fillings you might like)
sesame seeds or roe for garnish

1. Cook the sushi rice and season with rice vinegar. If you don’t have rice vinegar, mix together ~1/8 cup of vinegar with half a teaspoon of sugar and mix until the sugar dissolves. Mix with cooked rice to flavor. Wait for rice to cool to room temperature.

2. Scoop some rice and spread flat on nori, which should be on top of your bamboo mat. Leave about a centimeter on top and bottom ends of the nori.

3. Place one of each filling ingredient on the inside and roll up the nori one time. Make sure to roll it up and squeeze tightly before continuing to roll. After each roll, squeeze the sushi mat tightly to make sure the fillings stay in place.

4. Take a sharp knife and cut into bite-sized pieces (or just eat it as the whole roll? haha)

Like I mentioned before, ingredients can be substituted for what you like. I tried experimenting and came out with different rolls that were just perfect and cool enough for some really hot weather.

To have the rice on the outside and the nori on the inside, simply place the rice directly on the sushi mat and then put the nori on top. If you want to try this, I’d suggest wrapping your mat in plastic wrap so you don’t have a nightmare cleaning the mat after.

A lot of you might have realized that my food isn’t really fancy, and with my kitchen, a Thanksgiving dinner might really just consist of a pitiful roasted chicken drumstick or something of the sort.

So I thought I’d do y’all a favor by asking for a guest cook to come and spice up 食べ物 eXploZion for the Thanksgiving weekend!

And so…-drumroll- I present to you Sara Kosuth, who will be today’s (first!) guest blogger/super chef, as well as her mouthwatering Coconut Almond Tart, which is sure to amaze your guests and their taste buds.

Sara is the College Cooking section editor at Wolverine CuiZine, University of Michigan’s cooking blog. A current undergraduate student, she plans to attend culinary school after officially becoming a UM brainiac and to strike “fear into the hearts of Iron Chefs across the world.”

Although I’m not an Iron Chef, I think she struck something in my heart (or my stomach) as I tried to resist that tart that was sitting right in front of me in her kitchen…

But without further delay, I officially present Sara Kosuth and her method of making a fabulous Coconut Almond Tart.

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