It has been over a year since I have had the pleasure of enjoying sushi! Isn't that a crime in some states? I am currently residing in a small Midwestern town where the closest Sushi is almost two hours away. When I lived inSouthern California I always loved to pick up the
veggie sushi tray at Trader Joe's as a light meal or lunch. There is no Trader Joe's around here either. So, I decided it was time to make my own Brown Rice Veggie Sushi. Brown
rice veggie sushi is a great option for the Eat to Live "Diet" (Lifestyle change). Making ityourself is idealbecause you can add exactly what you like. I actually don't care for the
vinegar or mirin that is usually put in the sticky rice so I left that out and made mine with a little onion powder and cayenne instead. I chose cucumbers, carrots and avocado for this rollwith the Nori on the outside so you get more of it! Well, not only are there no Sushi Places here, but there aren't any stores that carry some of the main ingredients. For this
dilemma I turned to online shopping and found Nori toasted Sea Vegetable and pickled ginger. If you are concerned about radioactive sea vegetables (did I reallyjust type that?)
I purchased organic Sushi Nori from Eden Organics whose company has a through detailed description of testing for safety. So, I am going to take mychances and enjoy it.
Note: All of my longer recipes have a Chronic Pain/Fatigue/Illness Modification at the
end for those of us who love to cook but are limited physically!
Now let's get started...
First get all of your ingredients together and take your sushi mat...oops I completely forgot to buy a sushi mat!!! Never fear I found a new use for my lightweight cardboard postal
envelopes although I highly recommend buying a mat.
Recipe/Ingredients:My Sticky Brown
rice cooled (I found an organic faster cooking brown rice, with a 15-20 min cook time.
Cook as the package suggests. Then add more water (about 2/3 cup for 1 cup rice) at the end and bring to a boil again. Add one teaspoon onion powder and 1/8 teaspoon cayenne pepper. Leave the lid off and stir until the water reduces down again and you have a moister sticky rice! Spread on a plate or cookie sheet and let cool in the refrigerator)
Sushi Nori/Sea Vegetable wraps (toasted tastes best and you can buy them pretoasted)
CucumbersCarrotsAvocado
Pickled Ginger
Tamari or low sodium Soy Sauce
Wasabi
Tools:Sushi matthick plastic wrap or zip bagcup of warm watergood cutting knife1.
Position your Nori square on your plastic on top of the sushi mat (or postal envelope if you are a blonde who now dyes her hair red and forgot to purchase one online!) Note: If you use a postal envelope better make sure to reuse it for its original purpose so as not to violate Federal Law!
2. Dip you fingers in warm water and press a layer of sticky brown rice about an inch and a half from the border. A thinner layer of rice means less carbs and more room for vegetables.
3. Layer your thinly sliced Julian vegetables (cucumber, carrot,avocado) lengthwise on top of the pressed rice
4. First take the plastic and use that to wrap the Nori over the vegetables. Make sure you use that one and one half inches to go over the mound of vegetables and overlap with the other side of the Nori (see below)
5. Press the sushi into a roll or log shape.
6. Now go back over the same roll/log with the sushi mat over the plastic to form a tight roll and release.
7. Now you are ready for the "Dab and Roll" technique. Wet your fingers with warm water and dab the water on the rolled Nori with the vegetables and then some on the empty side and the roll (just and inch at a time) . Dab more water on the roll and what is left of the empty side of sushi and roll again and seal the edge with a little more water. This gives you all the nutrients of and entire square Nori Seaweed.8. Now we are ready to slice the roll. Start in the center, dip your sharp knife in warm water and on a cutting board slice the roll in half, then slice the half into thirds.9. Serve with picked ginger and wasabi mixed with tamari or low sodium soy sauce. This will keep your tummy felling full and nourished!
veggie sushi tray at Trader Joe's as a light meal or lunch. There is no Trader Joe's around here either. So, I decided it was time to make my own Brown Rice Veggie Sushi. Brown
rice veggie sushi is a great option for the Eat to Live "Diet" (Lifestyle change). Making ityourself is idealbecause you can add exactly what you like. I actually don't care for the
vinegar or mirin that is usually put in the sticky rice so I left that out and made mine with a little onion powder and cayenne instead. I chose cucumbers, carrots and avocado for this rollwith the Nori on the outside so you get more of it! Well, not only are there no Sushi Places here, but there aren't any stores that carry some of the main ingredients. For this
dilemma I turned to online shopping and found Nori toasted Sea Vegetable and pickled ginger. If you are concerned about radioactive sea vegetables (did I reallyjust type that?)
I purchased organic Sushi Nori from Eden Organics whose company has a through detailed description of testing for safety. So, I am going to take mychances and enjoy it.
Note: All of my longer recipes have a Chronic Pain/Fatigue/Illness Modification at the
end for those of us who love to cook but are limited physically!
Now let's get started...
First get all of your ingredients together and take your sushi mat...oops I completely forgot to buy a sushi mat!!! Never fear I found a new use for my lightweight cardboard postal
envelopes although I highly recommend buying a mat.
Recipe/Ingredients:My Sticky Brown
rice cooled (I found an organic faster cooking brown rice, with a 15-20 min cook time.
Cook as the package suggests. Then add more water (about 2/3 cup for 1 cup rice) at the end and bring to a boil again. Add one teaspoon onion powder and 1/8 teaspoon cayenne pepper. Leave the lid off and stir until the water reduces down again and you have a moister sticky rice! Spread on a plate or cookie sheet and let cool in the refrigerator)
Sushi Nori/Sea Vegetable wraps (toasted tastes best and you can buy them pretoasted)
CucumbersCarrotsAvocado
Pickled Ginger
Tamari or low sodium Soy Sauce
Wasabi
Tools:Sushi matthick plastic wrap or zip bagcup of warm watergood cutting knife1.
Position your Nori square on your plastic on top of the sushi mat (or postal envelope if you are a blonde who now dyes her hair red and forgot to purchase one online!) Note: If you use a postal envelope better make sure to reuse it for its original purpose so as not to violate Federal Law!
2. Dip you fingers in warm water and press a layer of sticky brown rice about an inch and a half from the border. A thinner layer of rice means less carbs and more room for vegetables.
3. Layer your thinly sliced Julian vegetables (cucumber, carrot,avocado) lengthwise on top of the pressed rice
4. First take the plastic and use that to wrap the Nori over the vegetables. Make sure you use that one and one half inches to go over the mound of vegetables and overlap with the other side of the Nori (see below)
5. Press the sushi into a roll or log shape.
6. Now go back over the same roll/log with the sushi mat over the plastic to form a tight roll and release.
7. Now you are ready for the "Dab and Roll" technique. Wet your fingers with warm water and dab the water on the rolled Nori with the vegetables and then some on the empty side and the roll (just and inch at a time) . Dab more water on the roll and what is left of the empty side of sushi and roll again and seal the edge with a little more water. This gives you all the nutrients of and entire square Nori Seaweed.8. Now we are ready to slice the roll. Start in the center, dip your sharp knife in warm water and on a cutting board slice the roll in half, then slice the half into thirds.9. Serve with picked ginger and wasabi mixed with tamari or low sodium soy sauce. This will keep your tummy felling full and nourished!
Chronic Pain/Fatigue/Illness Modification:
Get out all non perishable cooking and food items and leave on counter
*REST 5/10 min
Cook Sticky Rice
*REST 5/10 min
while it cools Clean and Chop Vegetables sitting at the table, put back in Refrigerator*
REST 5/10min
Finish Preparing Sushi Roll
*EAT while RESTING!
For more information on Eden Food Safety visit: http://www.edenfoods.com/articles/view.php?articles_id=199 ~xoxo Shawneen Nicole
Recipe Links:http://vintagedistress.blogspot.com/2012/04/sustenance-smoothie.html
