Hey guys!
I decided to name this dish Faushi because it’s just a compound word of ‘faux’ and ‘sushi’, and since there is no fish OR seaweed in this (I don’t like the taste), I didn’t want to confuse anyone. (Also, making up words is fun!)
Since it’s getting warmer, I didn’t want to make something hot, so I decided to make sushi. I had originally planned on swapping the seaweed for swiss chard, but that failed. (Going off the memory of 1 Youtube video probably didn’t help any)
So, because I ended up using tortillas, I technically made wraps, and then just cut them up. Aaaand that’d be why I didn’t label this real sushi.
If you wanted to though, you could not cut these into pieces and then you would have a cold wrap instead.
Anyway, onto the recipe!
(You can see the failed Swiss Chard wrapped ones at the back)
3C White Jasmine Rice
Tortilla Wraps (I used Whole Wheat)
1 large Cucumber
½ a Yellow and ½ a Red Bell Pepper
1 bag of Bean Sprouts
½ a Large Carrot
Spices:
S&P (Optional)
Directions:
- Make the rice. Don’t add any spices or anything, leave it plain. Once the rice is done, allow it to cool.
- Cut the cucumber and bell peppers into strips and shred the carrot and put all veggies off to the side once done.
- Grab one tortilla and lay it flat in front of you. Wet your hands a little (I kept some water in a bowl on the counter) and place some rice into the center of the wrap in a line. Flatten it out a little bit. Be sure to leave room on either edge so that you can fold it. Next, place some of the pepper strips on either side of the rice (like a border) and place one cucumber strip on top of the rice. (If adding, sprinkle some S&P on top of the cucumber/rice)
- Fold both top and bottom edges of the tortilla and wrap it up. (It should look like a burrito now) Take a sharp knife and cut the wrap into pieces (About the width of your finger) If needed, secure with toothpicks.
- Continue doing that for the remainder of the wraps/until you run out of veggies. If you’re not making a platter, or don’t want to eat them now, you could make a bunch and then put some in the freezer for later.
Serve with soy sauce to dip and enjoy!
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