Summer Fresh Red Pepper Hummus Sushi

Red Pepper Hummus Sushi

 This year not only will we be wearing red and white T-shirts and sun hats at the MTBT household (the colours of the Canadian flag), but, we will also be enjoying red and white dishes... from appetizers to dessert. I have dreamed up a red and white menu that would make our ancestors proud and one that celebrates the Canadian spirit. After all what is a celebration without food!!! And what is Canada Day without red and white somewhere in the picture, or as in this case the star of the show!! Last years patriotic menu consisted of a Tomato Salad with Pickled Shallots and Goat Cheese Crouton , Spanish-inspired tapas of Romesco with Grilled Bread and Shrimp, Baby Scallops Ceviche in Radicchio Cups,  Red and White Potato and Radish Salad,  Halibut with Grilled Red Pepper Harissa and a finale of Raspberry Tiramisu.

 Of course you don't have to be Canadian to enjoy these summertime favourites. You just have to have a love of good food which as bloggers I know you do!!!Each recipe uses fresh local ingredients and celebrates our local producers and farmers. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I can't think of a better way to celebrate Canada or any country in the world than to take pride in what we have to offer from coast to coast.

We started our celebratory menu off with Rhubard Lemonade for both young and old with or without alcohol. Next on the menu is a favourite appetizer around here... sushi. Sushi is the most famous Japanese dish outside of Japan, and one of the most popular dishes among the Japanese themselves. In Japan, sushi is usually enjoyed on special occasions so what better time to celebrate here at home than for Canada Day one of the biggest celebrations of the year with fireworks lighting up the night skies!!! In our melting pot of cultures this diverse appetizer is a perfect way to celebrate!!!

This dish is doing double duty today first as an appetizer for my My Face is Red (and White) challenge using white rice for the base.

Secondly this sushi stands apart from the crowd and holds a tasty little secret with a  spicy filling of red pepper hummus as the star of the show!

A few weeks go I was contacted to develop a recipe using SUMMER FRESH hummus products. For my appetizer I used their Roasted Red Pepper Hummus and layered it one even layer on sticky rice. You could easily use their 60 Pepper Hummus, Roasted Eggplant Hummus, Edamame Hummus and Spinach and Artichoke Hummus just a few of their many excellent substitutes. For fillings for my sushi I used a combination of cucumber, carrots, avocado and zucchini, but you could also be even more traditional and use tempeh or tofu.

I was one of 10 bloggers across Canada to be invited to be featured on the Summer Fresh Facebook Page. We were instructed to develop a recipe that was fun, quick and easy for entertaining. It was fun to channel our inner child and pick these up with chopsticks! I also served them on butter lettuce leaves so if you choose you can make sushi lettuce wraps too. Check out our serving suggestions and recipes for these Canadian products on their Facebook Page. There you will find a Buy One, Get One Free Hummus coupon simply by "Liking" one of the recipes or serving suggestions.  Take a look at their web page too and see what's new.

**Red Pepper Hummus Sushi**

• 1 cup short grain or sushi rice
• 1 1/4 cups water
• 1 teaspoon seasoned rice vinegar or white wine vinegar
• 1 container Summer Fresh Red pepper Hummus or any of their varied varieties

Filling (some ideas):

• seedless cucumber, cut into 1/4" strips
• carrot, cut into 1/4" strips
• avocado, sliced thin 
• Zuchinni, cut into 1/4" strips
• fresh green beans
• sugar snap peas

For rolling:

• Plastic wrap
• Bamboo rolling mat
• Bowl of water

1. Place rice and water in pot. Bring water to a boil, cover, and reduce to low heat. Allow to cook for 25 minutes or until all water is evaporated. Allow to sit covered for 10 minites. Add 1 teaspoon vinegar and stir. Rice should be sticky and moist. It will get thicker and stickier. Allow rice to cool to room temperature or refrigerate for approximately 30 minutes, stirring every so often.

2. In the meantime, prepare veggies.

3. Place plastic wrap over bamboo sushi rolling mat. In an even layer cover with rice, pressing it firmly to the edges and smooshing it down well. It should be a thin layer. Leave about an inch at the side closest to you for the fillings. Wetting your fingers with water will keep the rice from sticking to your fingers.

4. At this point, you can chose your fillings. Spread hummus in an even layer over surface of rice and add filligs of your choice.. To roll the sushi, tightly fold the filling edge over and use the bamboo mat to slowly roll it up and away from you, being careful not to roll your plastic or mat into the roll! Once you've done it a few times you'll get the hang of it. After you've rolled your sushi, wrap the mat around it and press firmly around it to secure the edge. You can add water if you need to seal it better. Refrigerate until ready to use.

5. Cut into 6 or 8 slices, depending on how thick you want the pieces. Make sure the knife is very sharp, and keep the blade wet to prevent sticking as you cut through it.

6. Arrange on platter. I like to roll my hummus sushi as I have done here with butter lettuce to make delicious lettuce wraps.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.