Here is another not-so-complicated, international bite that I like… Sushi! Do you like how it looks, and taste, but doesn’t know how to prepare it? All you need is vegetables, Nori wrap and bamboo mat. You can buy Nori and bamboo mat online or at an oriental/Asian store. To give you a little information about Sushi (I paraphrased Wiki’s description); Sushi is a Japanese food consisting of cooked rice with vinegar combined with other ingredients, seafood, vegetables and sometimes tropical fruits. Ingredients and forms of sushi, preparation and presentation varies, but the ingredient which all sushi have in common is rice. Traditional Sushi is often prepared with raw seafood, but some common varieties of sushi use cooked ingredients. Raw fish (or occasionally meat) sliced and served without rice is called ‘sashimi’. It can be prepared with either brown or white rice.
I have yet to try using just brown rice in making sushi. Since brown rice’s texture is harder than white rice, it is always a good idea to put a little more water when cooking it (I know it for sure because I always cook rice, brown, white, and a combination of both most of the times) :-). When I make sushi, I usually use white rice, but this time, I mixed brown and white rice. I like the texture and the outcome of it. I also made a few little tweaks from the common sushi recipe; I did not use rice vinegar, I did not put real fish, I flavored my cooked rice differently, and I put more vegetables (I was going to put more veggies if there was enough room, LOL!) and I made my simple sauce! Are you ready to experiment and enjoy some healthy, Japanese taste?
Classification: Vegan, vegetarian
Good source of: fiber, protein, calcium, iodine, pantothenic acid, vitamins A, B6, B12, C, D, E, K
Bamboo sushi mat
cooked rice (flavored with salt, dill, kelp, garlic & onion powder)
Nori seaweed sheets
lettuce greens, cut into half horizontally
carrots, sliced thinly
avocado, sliced thinly
celery stalks, sliced thinly
fish-fillet, sliced thinly (you may use baked or fried marinated tofu)
vegetable suggestions: cucumber, spinach, bell peppers
1. Cook brown and white rice in a pan of boiling water, or in a rice cooker. 2 cups white rice = 2 and a half cups water. 2 cups brown = 3 1/2 cups water. Some rice requires more or less water. With 4 cups rice, put about half a teaspoon salt, dill, kelp, onion, garlic powder to taste. Mix it in rice and water as it cooks.
2. When cooked rice has cooled off some. Lay one sheet of nori (shiny-down side) at the center of the bamboo mat, and edge closest to the edge of bamboo mat.
3. Using moist fingers, or spoon and fork, spread a thin layer of rice on the nori sheet and press gently.
4. Arrange vegetables and imitation fish/meat in a line at the bottom of the rice.
5. From the bottom end, lift the end of the mat, and gently roll it over the nori sheet with the fillings, pressing tightly and firmly with bamboo mat.
6. Open the mat, dab unsealed edge of nori with a little bit of water (If the rice is warm, you don’t need water to seal as rice sticks to the nori perfectly). Roll it forward to make a complete roll. Repeat process with the remaining ingredients.
7. Transfer the sushi rolls to a plate and cover with damp paper towel or cloth. (I like my sushi roll warm)
8. Cut each roll into 5 to 6 slices using a wet, sharp knife.
Enjoy as a side dish, appetizer or as a main dish!
2 tablespoon soy sauce (low sodium)
1 and 1/4 tablespoon fresh lemon juice
3 garlic cloves, minced
Mix all ingredients. Sour taste should overpower the salty taste, by a little bit. You may add more spices to meet your desired taste. Pour a little bit of sauce over a piece of sushi, and savor the flavor! 🙂