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    • Simply "shushi"

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    •  4/8/2013 10:54:46 PM
    •  My four year old has a minor obsession with sushi, or as she calls it Shushi. I was chatting with her about how exciting it will be for her to go to school all day next year. I asked what she was most excited about, her response surprised me, eating lunch at school! I laughed and asked what she wants to take in her lunch box, I bet you can guess her response: Hummus, pita chips, and SHUSHI!!  I do not plan on getting take out for her everyday, not practical and too expensive!  I have also wanted to attempt brown rice verses the traditional sticky white rice.  Saturday I decided to just give it a test run, all of my kids were thrilled when I announced what we would be eating for dinner. They all wanted to help. I just happen to have nori sheets from our first sushi attempt last year. I started boiling some brown rice and gathered some veggies from the fridge. The results were nothing short of delish. My kids helped and gobbled it up as fast as I could make it. My rice didn't turn out as sticky as traditional sushi rice, but it still worked great!

       

       

       

      If you are intimidated by making your own rolls, I am here to tell you that I have never attempted it before and it took one roll to get the technique down. Just go for it!!

       

      Simply Shushi

       

      Ingredients:

      10 Nori Sheets 

      Sushi rolling bamboo mat (these are a couple of dollars online or at an asian store)

      2 3/4 cups brown rice

      6 cups water

      2 avocados

      1 cup chopped purple cabbage

      10 sprigs of asparagus

      3 tbsp rice vinegar

      3 tbsp tamari, braggs, or soy sauce

      Garlic and sea salt Gomasio- to taste  *optional (image below)

       

      Directions:

      Bring 3 cups water to boil, add rice, cover and cook on medium-low for 40 minutes. Remove from heat and let it continue to steam while prepping the veggies. Add rice vinegar and tamari (braggs or soy sauce) to the rice and stir, keep covered to steam and allow for it to become slightly sticky. Slice avocado lengthwise for rolling. Place nori sheet on bamboo mat and cover with a thin layer of rice. place one sprig of asparagus, sliced avocados, and cabbage at top of the sheet and fold over pressing (squishing it) while you roll.  I took some pics of the process while my husband was rolling. The lighting in my home is a little yellow, but hopefully the images will help make it less intimidating. 

       

      Place rice and veggies on nori sheet (seaweed). Feel free to add any other veggies, cucumbers or carrots would be awesome. 

       

       

      Fold over and squish it a little to form the first part of the roll and secure veggies in roll.

       

       

      Keep rolling and gently squishing it together

       

       

       

      Finally slice with a very sharp knife, and sprinkle with gamasio and serve with your favorite dipping sauce!

       

      Garlic and Sea Salt Gomasio

       

       

      Happy Shushi rolling!!!

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