Episode 4 is here, and we're thrilled to have you with us. In the heart of post-apocalyptic Los Angeles, our favorite dentist-turned-podcaster, Elaine Martínez, DDS, is at it again. This week, Elaine continues venturing through Griffith Park, appreciating its post-nuclear beauty and reminiscing about the past. Along her journey, she encounters a fashionable influencer, @SelfieEsteem, leading to an unexpected and heartwarming culinary adventure: Sushi on the Go.

Join Elaine as she:

• Reflects on the eerie beauty of an empty Griffith Park and the changes in her life.

  
  



• Encounters @SelfieEsteem, a young influencer dealing with a nasty insect bite.

  
  



• Walks us through a recipe for a simple yet delightful dish, Sushi on the Go, adapted for the post-apocalyptic world.

  
  

Sushi on the Go Recipe Ingredients:

• 2 cups Japanese short-grained rice

  
  



• 2 cups water

  
  



• 1 package seaweed snacks

  
  



• 1/4 cup unseasoned rice vinegar

  
  



• 4 teaspoons sugar

  
  



• 1 teaspoon fine sea salt

  
  



• 1 small cucumber

  
  



• 1 small carrot

  
  

Instructions: Prepare Your Workspace: Set up a safe cooking area with a campfire.

Cook the Rice:

• Rinse the rice in cold water if possible.

  
  



• Cook the rice in a saucepan with 2 cups of water over a campfire for about 15-20 minutes.

  
  

Prepare the Vinegar Mixture:

• In a separate saucepan, heat the rice vinegar, sugar, and sea salt over medium-high heat until it simmers.

  
  



• Remove from heat and whisk until the sugar dissolves.

  
  

Mix the Rice and Vinegar:

• Drizzle the vinegar mixture over the cooked rice and gently fold with a spatula until evenly mixed.

  
  



• Let the rice cool.

  
  

Prepare the Vegetables:

• Chop the cucumber and carrot into small slices.

  
  



• Soak them in the remaining vinegar mixture for about 5 minutes.

  
  

Assemble the Sushi:

• Place seaweed snack squares on a dry surface.

  
  



• Spread a thin layer of rice on each seaweed square.

  
  



• Add a few slices of cucumber and carrot in the center.

  
  



• Roll the seaweed tightly to form mini sushi rolls.

  
  

Serve: Enjoy the Sushi on the Go with @SelfieEsteem, savoring the rich flavors and the rare moments of connection.

Tips and Variations:

• Foraging: If you find any additional herbs or spices, feel free to experiment with flavors.

  
  



• Survival Tactics: Elaine reminds us that adaptability and resourcefulness are key in these times. Use what you have and make the best of it!

  
  

Credits: 

Written & Directed by Rosa Delgado
Elaine Martínez voiced by Rosa Delgado
@SelfieEsteem voiced by Bryan Baltazar
Courier voiced by Raechel Wong

Special Thanks: Special thanks to our amazing Patrons who make this season possible. You can find out more about becoming a Patron at ⁠⁠⁠Patreon.com/elainescooking.