mexican sushi

If, like most of us, you like to save money, know exactly what goes into the meal on your plate (and what doesn't), and enjoy the experience of food - eating in clearly reigns supreme. But there are always those certain foods that we think we can't make at home, so we head over to, say, the sushi bar and shell out $30+ for sushi rice and nori wrapped around a few non-organic vegetables that likely came in a bag shipped all the way from California. I hear a "but I love the way it tastes!" argument coming on. Isn't this the same way that some try to justify why they eat animals?
Veggie sushi is one of may favorite foods, but our nights out at the sushi bar weren't quite lining up with our ideals or common sense. So I finally bought a rolling mat and shocked myself with how easy it is to create fresh, organic sushi without ever stepping foot out of our front door. Now that the this traditional Japanese cuisine is in my hands, I decided to create a fusion of some of my favorite flavors and Mexican Sushi was born. The flavors are fresh, clean, and simple with just the right balance of oceany nori and lime infused salsa, avocado and rice. The recipe for the salsa filling will be more than enough for your rolls, so you'll have plenty to serve with your favorite tortilla chips.

Mexican Sushi

Rice
1/2 cup white or brown Sushi Rice
1/2 cup + 1/8 cup cold Water
1/2 lime, juiced

Bring rice and water to a boil over high heat.
Stir once, cover, and reduce heat to low.
Let rice cook for 20 minutes.
Transfer rice into a shallow, glass bowl and combine with fresh lime juice.
Cover with plastic wrap and allow to cool for 10 minutes.

Salsa Filling
2 large Roma Tomatoes, seeded & chopped
1/3 cup diced Red Onion
1/2 Habenero Pepper, seeded and finely chopped
1 clove Garlic, minced
1 1/2 Tbsp fresh Cilantro, chopped
1/2 Lime, juiced
1/2 Avocado, sliced

Combine all ingredients except avocado.

Putting it All Together
sushi rolling mat
2-3 Organic Nori Sheets

Lay a single nori sheet on the rolling mat.
With wet hands, press sushi rice into a thin layer covering only the lower half of the nori.
Arrange a few scoops of salsa and a row of avocado slices in a line along the edge of the lower half of the nori, over the rice.
Using the rolling mat, carefully roll the nori over the rice and filling, squeezing tightly as you roll to keep a consistent shape.
Lightly wet the top half of the nori with water and continue to roll until the top edge meets the roll.
Carefully slice the roll into 1" slices.
Repeat.

You can skip the chopsticks this time, especially if you are eating your Mexican Sushi alongside chips and fresh salsa. Just use your hands to pop these little rolls right in your mouth. When you eat in, you follow your own rules. Enjoy!