I was going to quill more today to finish my mom's gift, but the day ran away from me. After my recent Cordon Bleu sushi class, I seemed to have mastered it. By that, I really just mean I've figured out a system to make sushi really quickly. During the class, one of the greatest tips they gave us was to pickle the veggies - kind off. They had us cut up the cucumbers, peppers, and carrots ahead of time and marinate them in rice vinegar and mirin. Made all the difference and provided so much flavour - authentic or not.

So I decided, if I'm going to be cutting up veggies and marinating them, why not pick the carrots ahead of tjme? First off all, they're not as crunchy which won't give sushi that weird texture. And second, it will give off a great taste. Here's the brine I used, but I'll only be able to tell you if it's good in a week or so - it has to set.

For a 375ml jar:

• slice up enough carrots to fill 3/4 of the jar. 
• Place them in a bowl and sprinkle a tbsp of salt. This will soften them up
• boil 2/3 cup water, 1/3 cup rice vinegar, 1/3 cup regular vinegar, 2.5-3 tbsp brown sugar, and a spoonful of Sriracha sauce. Mix, bring to a boil, and simmer for a few minutes. 
• Rinse the carrots to get the salt off. 
• Place them in a jar. Top with the brine. 
• Let cool, then refrigerate. 
• Let stand at least 4 days before eating. 

i love pickles stuff with steak, on salads, with cheese for appetizers, and in my case, I made these specifically for sushi making!