Found this recipe I really want to try! I love sushi, so making an even healthy sushi makes me very happy! I found this recipe on epicurious.com.
Ingredients:
- Scant 2/3 cup short-grain brown rice*
- 1 cup plus 1 teaspoon water
- 2 teaspoons soy sauce
- 2 tablespoons seasoned rice vinegar**
- 1 teaspoon wasabi powder**
- 2 (8 1/4- by 7 1/4-inch) sheets roasted nori** (dried laver)
- 1/2 Kirby cucumber, peeled, seeded, and cut into 1/16-inch-thick matchsticks
- 1/2 carrot, cut into 1/16-inch-thick matchsticks
- 1/2 firm-ripe small California avocado
- 3/4 oz radish sprouts*, roots trimmed
Rinse rice well and bring to a boil with 1 cup water and
1 teaspoon soy sauce in a 1- to 1 1/2-quart heavy saucepan, then reduce
heat to very low and simmer, tightly covered, until water is absorbed,
about 40 minutes. Remove from heat and let rice stand, covered, 10
minutes.
While rice is standing, stir together vinegar and remaining teaspoon soy sauce.
Transfer rice to a wide nonmetal bowl (preferably wood,
ceramic, or glass) and sprinkle with vinegar mixture, tossing gently
with a large spoon to combine. Cool rice, tossing occasionally, about 15
minutes.
Stir together wasabi and remaining teaspoon water to
form a stiff paste. Let stand at least 15 minutes (to allow flavors to
develop).
Place sushi mat on a work surface with slats running
crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a
long edge of sheet with edge of mat nearest you. Using damp fingers,
gently press half of rice (about 3/4 cup) onto nori in 1 layer, leaving a
1 3/4-inch border on side farthest from you.
Arrange half of cucumber in an even strip horizontally
across rice, starting 1 inch from side nearest you. (You may need to cut
pieces to fit from side to side.) Arrange half of carrot just above
cucumber in same manner. Peel avocado half and cut lengthwise into thin
slices, then arrange half of slices just above carrot in same manner.
Repeat with radish sprouts, letting some sprout tops extend beyond edge.
Beginning with edge nearest you, lift mat up with your
thumbs, holding filling in place with your fingers, and fold mat over
filling so that upper and lower edges of rice meet, then squeeze gently
but firmly along length of roll, tugging edge of mat farthest from you
to tighten. (Nori border will still be flat on mat.) Open mat and roll
log forward to seal with nori border. (Moisture from rice will seal
roll.) Transfer roll, seam side down, to a cutting board. Make second
log in same manner, then cut each log crosswise into 6 pieces with a wet
thin-bladed knife. Serve with wasabi paste, soy sauce, and ginger.
I will definetely be trying this!!!!!
To give you an update on my healthy living progress, this weekend didn't go so well, i had no time to exercise and i had events to go to that served not the healthiest food choices, so i am trying to get back on track but its a struggle because i am craving pizza like mad! Wish me luck and no laziness!
Until next time,
The Healthy Grail
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