Vegan Sushi with the Rice Cube

A few months back, I was hanging out at The House of Knives with my son. I have a bit of a problem with buying kitchen gadgets and small appliances. Problem? Is that the right word?? Let’s face it, I’m kind of a hoarder.

I have cupboards and drawers full of appliances and gadgets, and for the most part, I do use them, though some maybe only once a year.

rice cube vegan sushi

My sushi-loving child cottoned on to a gadget called the Rice Cube, and so I bought him one for Christmas. It’s a cool little gadget that allows you to make perfectly-formed squares of rice.

You can then dress them up with typical sushi toppings; cucumber, nori, avocado, carrots.

rice cube vegan sushi

How to make Rice Cube Vegan Sushi

  1. Cook a batch of sushi rice. I use my rice cooker, and use basically equal parts sushi rice (1 cup) to water (1 cup plus 2 tablespoons). Cook it for about 30-35 minutes.
  2. After the rice is cooked, mix up together 1 tbsp rice vinegar, 1 tablespoon sugar, and 1 tsp salt. Put it in the microwave for about 30 seconds, then pour it on the rice and mix it all well together until the rice is all coated.
  3. Once the rice is cool enough to handle, you can start making cubes out of it.

Watch my video that shows you how to use it.

Once you’ve created your rice cubes, you can top them with whatever you like. I topped mine with avocado, cucumber, and carrot lox.




My First #Aquafabulous Public Appearance!

Gentle reader;

It’s been a while since my last Cookbook update. That’s not because there has been nothing happening. Lots is happening. In fact, I worked all through the Christmas break. It’s just that what’s been happening is not the sexy part of writing a cookbook. It is long hours in front of the computer in MS Word, tracking changes, substituting the word “great” for other synonyms (I use the word “great” waaaay too much), it’s emails criss-crossing the country via cyberspace several times per day.

the wellness show

We are editing. It is not glamorous. It’s work. It’s salt-mines stuff. It needs to be done, and the book will be better for it, but it’s not a process that comes naturally to me, so I’ve been in “nose to the grindstone” mode for these last couple of months. Keeping my head down, one step in front of the other, one edit at a time.

The good news is, I can see a light at the end of the tunnel. We are now into edits on the last few chapters and hope to be done entirely within the next couple of weeks.

In some much more exiting news, the photo shoot for “Aquafabulous” is happening in Toronto next week! Earlier in the month, we established the 19 recipes that will be shot for the book–a range of everything from breakfast to dessert. I wish I could be there–it would be an amazing experience to see my recipes come to life at the hands of an expert stylist.

In other exciting news, I’ll be doing a live cooking demo, featuring a recipe from the book on Sunday, March 5 at 10:30 am at The Wellness Show. The celebrity cooking stage features some of my cooking heros–Tojo, Sarah Stewart, Curtis Luk–and li’l ol me.

I’ll be making my Cornbread Waffles with Vegan Pulled Pork, Blueberry BBQ Sauce and Bourbon Maple Syrup. Yeah!! Hope to see some of you there.

That’s it for now, but I’ll update you when the edits are completely finished. I’m learning so much, and I can’t wait to share that with you.

Thank you again for all your kind words and your wonder-bra like support, friends. I seriously couldn’t have done this without you.





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