Samurai warriors would eat peepshi before going into battle as part of a sacred rite. We now understand why death was considered a blessing.
Ah, so you have a hankering for Asian fare, do ya? What could be better to quell a craving than peepshi? This masterpeeps contains no heavy metals and is ocean-safe. No bits of plastic from the great Pacific trash vortex will find their way between your teeth when you use Peeps® instead of raw fish. You are what you eat and these obi-clad cuties will make you even sweeter than you already are. They’re easy to make, eco-friendly, vegan, and not the least bit radioactive. They are the sole reason that Geisha houses had such a long run in Japan. Japanese businessmen still flock to establishments that serve this delicacy and after 6 or 7 large saki, they’re chowing down on the Peepshi. Wouldn’t you? Salty seaweed wrapping a wasabi slathered finger of rice with a perched peep? Yum!
- Rice vinegar
- Dried seaweed sheets
- Pickled ginger
Wash the sushi rice (yes, that’s what it’s called — or if you want to show off, “shari”) with running water for a minute or two until there is no more starch coming out of it. Then gently place the rice in a pot; combine a little bit more water than rice (the ratio is 1.15 : 1 — water : rice). The rice should be cooked on high heat at first — stir every minute or two — until the water boils. Then, reduce the heat to low and cover the pot. After 6-8 min, check the water level. If there is no more water, then the rice is ready. If not, check back every minute, making sure not to burn the rice on the bottom. (Hint: Get yourself an electric rice cooker that has sushi as one of the cooking options — follow instructions.) Use a wooden spoon (rice no likey the metal) to take out the rice and add rice vinegar. For 3 cups of rice, use ½ cup of rice vinegar, 2 tablespoons of sugar, and 2 teaspoons of salt. Mix the non-rice ingredients together on medium heat until the sugar and salt liquify. Pour over the rice and toss well. Let the rice cool until it’s room temperature. Don’t put the rice in the fridge to make it cool faster – that makes for icky rice.
Cuttin’ it up!
While the rice is cooling, cut up your dried seaweed by pressing a sharp knife into the sheet (see photo — yah, okay, the strips aren’t even. I’m not Japanese. I’m Irish — we don’t know how to make straight lines). Put strips aside.
When the rice is cool, take a spoonful and shape it in the palm of your hand into a nigiri-sushi-looking glob.
Take a finger of wasabi and slather it on the rice glob.
Place your peep.
Wrap the seaweed strip around the rice glob and the peep, then dampen (no licking!) the inside of the overlapping strip to adhere the ends.