Grilled Vegetable and Panko Sushi with Brown Rice

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I heart tempura like no other – it is just so comforting, satisfying, and generally amazing. Making tempura, however, is pretty messy and time consuming, not to mention kind of bad for you. A happy medium is sushi with panko (tempura) bits, which learned is extremely easy to make at home. Last night I made some great vegetarian sushi for some new friends on a quick Tuesday night, and highly recommend the results!

What you’ll need:

  • 4 seaweed wrappers
  • 4 eggs
  • 1 small head of broccoli, preferably with a longer stem
  • 2 medium sized carrots
  • 2 cups of brown rice
  • 3/4 cup of panko
  • 1/4 cup of oil (I recommend using any oil other than olive oil)
  • Soy sauce for dipping

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In a small non-stick pan, heat one tablespoon of oil on medium heat. Once heated, add your beaten eggs into the pan on medium-high heat. Let the eggs sit on the heat (no stirring) until almost fully cooked through and then flip over in pan. Once fully cooked set aside to cool, then slice into half inch thick strips.

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Cut your carrots and broccoli (use the center of the stalk) into long, thin strips for grilling. I grilled the broccoli and carrots separately since carrots take much longer. Set aside to cool.

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Now for the best part: fried panko. Heat 1/4 cup of oil in a small, shallow pan. Once heated, add panko crumbs, stirring frequently until golden brown (takes 1-3 minutes). Remove from heat and set aside to cool. Now all of your fillings are complete.

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Start rolling! Put one layer of seaweed on a cutting board and put a half inch thick layer of rice on 3/4 of the wrapper, leaving 2-3 inches of the wrapper without rice. Note: it is best to use room temperature rice. I usually make the rice the day before and then leave out overnight.

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Then, on the edge covered with rice, place all of your fillings lengthwise. Next, dip your fingers into a small bowl of water (or under the faucet) and then lightly dampen the remaining 1/4 edge of seaweed that does not have rice covering it. carefully roll your sushi, starting from the filling side up.

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Your sushi rolls should set for at least 5 minutes before you cut them, to be sure the seal fuses.

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Cut each roll into inch long pieces (hint: use the sharpest knife in your house), then plate.

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And then, most importantly, ENJOY!!

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