I have a thing for Asian grocery markets. Seriously I could spend hours perusing the aisles, checking out all the exotic ingredients. Alas I have two little children so trips to the Asian market are rare and when they do happen I am usually in and out as fast I can be so I end up only picking up my essentials, which I guess is good for my wallet.



Anyways on our last trip I just walked down one aisle and there it was a wall of nori. So many brands and types. Of course I wanted to buy one of each to try but in the end I reigned myself in and picked up one package of toasted nori to make sushi rolls at home.

While I hadn’t planned to make this particularly sushi in the first place it ended up just working out and it was fantastic (even Edith gobbled it up). It came out of a fluke when I decided to place dried green lentils and sweet short grain brown rice in my rice cooker and well it took longer than anticipated and didn’t make it to our dinner plates. I ended up packing up the lentil-rice with plans to use it for a fried rice dish the following day. When it came time to make the fried rice I took the lentil-rice out and it was super sticky and that’s when it hit me that this rice would be PERFECT for sushi.

I spread a thin layer of the lentil-rice mixture on my toasted nori and topped with a little sriracha sauce I made, then I sauteed up some shiitake mushrooms and added them along with a crisp romaine leaf. I rolled up my sushi rolls, served with a little extra sauce and tamari and inhaled these babies. Seriously so delicious. This fluke ended up being a fantastic recipe.