Garden veggies into sushi

I mixed garden-grown green onions with blanched green beans and left over General Tso’s chicken for this homemade sushi roll.

What I grew:

I got a lot of inspiration from this cook book and its Mississippi-born author, Marisa Baggett. 

• green beans

• cucumbers

• green onions

What I bought:

• seaweed wraps

• sushi rice

• fake crab meat

• cream cheese

• left over General Tso’s chicken

Blanched green beans make for remarkably good sushi. Here, I paired it with some green onion and leftover General Tso’s chicken. Sushi is pretty easy (and fun), but there is a learning curve, so be nice to yourself as you struggle through the first few ugly attempts.

Using a very sharp knife and cleaning it with warm water in-between every second or third cut will help.

Cucumbers and green onions are regularly used in commercial sushi. The homemade version means you get to experiment with all sort of interesting veggies. Besides blanched green beans, you could use baked butternut squash, pickled radishes (not just daikons!) and colorful peppers.

I experimented with fake crab meat, green beans, green onions, cucumbers, left over General Tso’s chicken and cream cheese to come up with different sushi options. Without the meat or cream cheese, you’d likely want to add veggies with flavor like baked butternut squash or pickled radishes to keep the sushi flavorful.