I interviewed Tony Ozier about his newest album Auto Tone and it was published in the HuffPost. (Read the full interview HERE) He shared with me that his favorite healthy snack is roasted nori which is something we have in common. When I was in Las Vegas to see Phish for Halloween in 2016, my hubby and I arrived from the airport starving. I can’t remember where we got it, but when it caught our eyes, we knew we had to have it in our bellies.
What was it? It was a sushirrito and it IS as amazing as it sounds. I created one with Tony in mind that you can make at home. It’s funky and fabulous, just like Tony’s newest album!
Auto Toned Sushirrito
1 nori sheet
1/4 cup cooked rice, cooled to room temperature
1/8-lb sushi grade salmon (you can substitute tofu or marinated mushrooms. Check out this recipe for vegan ceviche for inspiration)
1/4 cup speared cucumbers
1/4 cup shredded carrots
1 splash rice vinegar
1 teaspoon fair-trade sugar
1 pinch salt
1 bowl warm water
- Put on Auto Tone on Spotify and dance. Listen HERE.
- Make the sushi rice. Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.
- Thinly slice all fillings (avocado, salmon/tofu/mushrooms, cucumber, carrots) and set aside.
- Roll it all up with all the ingredients making a big ass sushi roll. If you don’t know how to roll sushi, watch this video.
4. Serve with soy sauce and wasabi.
The magic in me sees the magic in you,