Sushi with broccoli, edamame and pickled carrots - and the long weekend

The Queens Birthday long weekend is over and we are back in business but it was lovely to have a long break.  Yesterday we pottered around the house and did a bit of cleaning, a ride on the bike and made sushi for lunch.  I was relaxed enough to get creative with my fillings based on what I could find in the fridge: broccoli and edamade in aioli and pickled carrots!  Some photos of the long weekend are further down the post.

After trying pickled radishes recently and then seeing Choclette making pickled carrots, I decided the time was ripe to try pickling carrots.  We always have carrots in the house.  Sometimes too many.  I really loved this.  I think it would be great to make on the weekend and add it to sandwiches I made for work - or even to eat on the side with sandwiches.  The sweet, salty, sour combination seemed to echo the sushi seasoning.  But I knew it was ok because sometimes a vegetable sushi from the shopping centre has pickled vegies in it. 

I wanted some green too because green is good.  Broccoli and edamade worked with some aioli mixed through.  This mixture tasted so good that I could have just eaten it straight from the bowl.  We've been eating lots of broccoli lately≥  I decided it would be good to use it up before buying more.  Only when I went to the supermarket there was no broccoli left.  Luckily brussel sprouts are in season.

Then it was a matter of rolling everything up.  The main challenge here is that Sylvia loves to snack on sheets of nori.  There wasn't much left.  Only one sheet for me to roll up this sushi, despite me having enough filling for two.  I ate the rest of the broccoli mixture and some of the carrot on a crumpet with melted cheese on top.  These mixtures would make a great sandwich filling together if the weather was warmer.

I really loved these sushi rolls.  They were a little messy but so delicious.  I was pleased to manage to roll them up as I often do plain rice in nori for Sylvia and don't bother with filling.  Sadly it might take me until another long weekend to experiment again.  Meanwhile let me share a few photos of the weekend.

On Friday night we had Sylvia's friend for a sleepover.  The usual movie and pizza followed by pancakes the next morning.  I had promised to take them to Coburg Farmers Market after pancakes.  When we got there her friend's dad was there so we didn't need to take her home.  The produce at the farmers market is so beautiful.  I really loved these scarlet carrots.  And now I have played with pickling carrots I think they would look really beautiful if I use these ones.

We have enjoyed going along to the National Celtic Festival for some years and were up for it this year.  Sylvia and I went to stay the night in Geelong with my parents and went with them to the festival on Sunday.  It was a lovely sunny day and there was good spirit as usual.  Lots of craft and food stalls and the sounds of folk music as we wandered about.

We love seeing the Scottish and Irish dancers each year.  This year we were a bit late for the Scots but enjoyed the Irish.  The energy is infectious when they wear the hard shoes and stomp the beat.  The swing of the ponytails and the skirts as the feet move in time is just wonderful to watch.

After the energetic dance we were vicariously exhausted and went in search of lunch.  Sylvia loved the tattie scones and irn bru.  I had a nacho baked potato.  It was nice and looked pretty cool with the corn chip crown.  However it was a bit much sauce for me and I wished I had gone for the traditional as I missed the coleslaw.

Sylvia's had a had choice between the profertjes, doughnuts, and the chocolate fountain.  She went for the cup of marshmallows and strawberries covered in melted chocolate.  I suspect it was the messiest option.  If only I could have taken her to the washing up station for reusable dishes.

We avoided the temptation of the Scottish sweeties.  But there has been some chat of nostalgia about Tunnocks caramel wafers.  There was a stick of caramel fudge that made its way home.

We enjoyed browsing the stall and listening to the buskers, including a small Scottish pipe band.  Sylvia bought a Celtic pendant and my my mum bought a dress.  I really loved the flowers on the tree made of painted plastic bottles.

Meanwhile Sylvia's little bear was the best dressed of all of us. 

We brought home some yo-yos that Sylvia had helped my mum bake.  I wish I had some photos of the excellent dinner my mum made for us on Saturday night: a fancy spanikopita, Masterchef's Whole Baked Cauliflower with Almond Tarator, and apple and plum crumble with custard. 

Finally on Monday we had a quieter day at home to do some housework, eat sushi and go riding around the supermarket carpark because Sylvia is still getting used to her new bike.  She is far more expert at food styling.  Just check out the sushi she prepared for her dad.  I just look forward to when she enjoys some fancy fillings in her sushi.

More sushi recipes on Green Gourmet Giraffe:
Strawberry sushi with chocolate sauce (gf, v)
Sushi stack with carrot, tofu omelet and avocado (gf, v)
Sushi with sticky walnuts and edamame (gf, v)
Sushi with vegan salmon pate (gf, v)
Sushi rice salad (gf, v)

Sushi with broccoli, edamame and pickled carrots
An original Green Gourmet Giraffe

1/2 cup sushi rice
3/4 cup water
2-4 tbsp sushi seasoning
2 sheets nori

Pickled carrot:
(Adapted from Green Gourmet Giraffe and Tin and Thyme)
4 tbsp rice wine vinegar
2 tbsp water
1 tbsp raw sugar
1 tsp coriander seeds
1 crushed garlic clove
1/4 tsp salt
1 large carrot, grated

Creamy broccoli and edamame:
1/2 cup broccoli
1/4 cup edamame (shelled)
1 tbsp and 1 tsp aioli

Cook sushi rice by placing in a small saucepan with one and a half times the amount of water.  Place a lid on, bring to the boil and then simmer (covered) for 15 minutes over a very low flame.  Turn off the heat and leave for 5-10 minutes.  When still hot, stir in sushi seasoning, to taste.  Set aside to cool.

Prepare pickled carrots by placing all the ingredients except the carrot in a small saucepan, bringing to the boil and pouring over the grated carrot.  Set aside to cool.

Cook broccoli and edamame separately.  Rinse in cold water after cookingRoughly chop the broccoli and roughly mash the edamame. Mix together with aioli.

Lay nori sheet on a bamboo mat.  Spread half the sushi rice over nori, leaving a line of rice free nori at the end.  Lay a line of broccoli and edamame along the middle and then a line of (drained) pickled carrot alongside it.  Use bamboo mat to help roll rice around the filling from the rice end and finishing with the rice free edge of nori to seal it.  Use a sharp knife to cut in half or into small pieces.

Repeat with remaining ingredients, but I had pickled carrot leftover which is great for sandwiches and salads.

NOTES: for this to be vegan, you will need a vegan aioli or mayonnaise, such as roasted garlic vegannaise.

On the Stereo:
Least complicated: Indigo Girls