Ingredients
1/2 - 1 cup prepared sushi rice
2 sheets nori, seaweed
1 dill pickle
2 tablespoons smooth peanut butter
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Small enameled saucepan — warming sauces, melting butter, reheating
Large cypress tub — season sushi rice for parties and large batches
Electric butter churn — artisan butter from cream in minutes
Cypress wood tub — season sushi rice, absorbs excess moisture
Hand-crank butter churn — homemade cultured butter from cream
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Small enameled saucepan — warming sauces, melting butter, reheating
Large cypress tub — season sushi rice for parties and large batches
Electric butter churn — artisan butter from cream in minutes
Cypress wood tub — season sushi rice, absorbs excess moisture
Hand-crank butter churn — homemade cultured butter from cream
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Prepare sushi rice according to your favourite recipe. Cut the dill pickle into 4-8 wedges, depending on personal preference and the size of the pickle. Place one sheet of nori on a bamboo sushi rolling mat. Spread a thin layer of rice on the nori (to do this, I use a fork, dampened with warm salt water). Spread a line of peanut butter (approximately 1 heaping tbsp - more or less, depending on personal preference) along the rice, and arrange a singe row of pickle wedges on top of the peanut butter. Roll, cut, and enjoy!