...the sushi bowl.
Sticky rice (1 part rice to one part water, bring to a boil, cover, reduce heat and simmer for 10 minutes, turn off the heat and let it steam with the lid on for 20 minutes) ---
with sushi rice seasoning (for 2 cups of rice I use 1/4 rice vinegar, 2 tbsp sugar, 1 tsp salt - heat until dissolved, pour onto sticky rice and cool) ---
and then everything I would normally put into the sushi, except it is cut into bite sized pieces.
I serve it with edamame, and I try to always include a bit of protein...shrimp, "crab", leftover roast beef or pork. The fun part is I chop up all the toppings and everyone makes up their own plate with what they want. N and I also scoop some onto squares of seaweed. No complaints (gasp).
As you can see from my plate...we have had to revert back to much less seasonal eating for the remainder of the winter. Although I am still trying to buy local produce (the peas, peppers, and mushrooms) we are clearly also eating imported food (it really is a shame I can't grow avocado, mango, etc) to get some variety.
We are on our last jar of jam. All of the "good" pickles are gone and we are down to the jars of jalepeno dills I made for my husband. It seemed like a lot by the time I was done canning last summer, but I have a better idea of how much we will need this year. Herbs, I still have a-plenty! and there are still berries in the freezer, although not too many. For the "eat what you grow/grow what you eat challenge" we are down to about 5 days a week instead of every day. There is room for improvement...and so we shall try...
What are you eating this week?
Linking up with: Homemade Mondays at Frugal by Choice, Cheap by Necessity