VEGETARIAN SUSHI

When I lived in New York City in the 90s, I fell in love with Sushi and Sashimi, raw fish and rice, served in elegant Japanese restaurants. I was not aware at the time that my new cravings were part of a rapidly growing fish consumption trend with dire consequences for sea life, for the environment and for public health. Now I know that of the seventeen primary fishing stocks worldwide, all are either overexploited or on the verge of collapse (UNFAO). In addition, false health claims regarding the benefits of seafood consumption jeopardize all humans. According to the Physicians Committee for Responsible Medicine (PCRM.org) FISH IS NOT A HEALTH FOOD!
Fish is high in cholesterol.
Most of the fat in fish is not heart healthy.
Supplementing with fish oil may do more harm than good.
Fish are full of pollutants.
You can access the full report from PCRM here:
http://www.pcrm.org/health/reports/american-seafood-somethings-fishy

I still love the flavors of Sushi; so was delighted to attend a Vegetarian Sushi demonstration by Chef Frederick Lee, executive chef at Beebe Healthcare in Lewes, Delaware. He makes Sushi rolling as easy as 1, 2, 3:
First, gather materials and ingredients.
Second, assemble seasoned rice and fillings on Nori Sheet (toasted seaweed) with shiny side down.
Third, make a Sushi roll and slice into bite size pieces.
Enjoy with slivers of pickled ginger and wasabi/soy dipping sauce!

MATERIALS:
Bamboo Sushi mat
Plastic wrap to cover mat
Sharp knife
Serving plate
Dipping bowl

INGREDIENTS:
3 cups cooked Sushi or medium grain rice
2 Tbls white sugar, 2 tsp salt dissolved in ½ cup rice vinegar to season rice
Package of Nori sheets
Possible fillings: cucumber, asparagus, red onion, carrot, black beans, cilantro, avocado, roasted red pepper, pickled jalapeño, scallion, pickled ginger, red cabbage, water chestnuts
Wasabi and soy sauce for dipping

If you missed Chef Fred’s demo, you can catch his next one on May 24, from 3-4:30 at the Lewes Public Library. Mark your calendars!