Nori is dried seaweed that is in the genus of red marine algae, called Porphyry. It is loaded in vitamin A, vitamin C, calcium, iron, zinc and, iodine. Nori is high in protein, trace elements and is a good source of lignans that help to fight cancer.
- Nori Sheets
- 1 cup Japanese short-grain brown rice or brown sticky rice
- Soy sauce or Bragg’s Liquid Amino’s
- 1 cup water (1:1 ratio of water to sushi rice)
- Rice vinegar 2 tablespoons plus 1teaspoon rice vinegar
- 1 tablespoon turbinado sugar
- 2 teaspoons mirin or sherry
- Dash of sea salt
Prepare the desired amount of vegetables and anything else you can think of.
- Carrot strips
- Cucumber strips
- Scallions sliced the long way
- Sweet potatoes baked or steamed
- Steamed broccoli
- Cashews, peanuts, macadamia nut pieces
- Cream cheese
- Gobo – burdock root
- Daikon Radish Sprouts
- Umeboshi plum paste
- Sesame seeds
- Pickled ginger
To make sushi rice:
1. Use brown rice and either rinse under cold water until water is clear to release starch or, soak in 1 1/3 cups water for 6 hours or overnight. Drain well, rinsing a few times.
2. Cook rice in 1 ¼ cups cold water for 40 minutes or until all water is gone. Do not stir. Or, cook in a rice cooker, Instant Pot or pressure cooker.
3. When done, turn rice onto a wide, flat bowl and turn gently with a wooden spoon or paddle.
4. In a medium medium-sized saucepan combine sugar, vinegar and a little salt. Heat over medium heat.. Add 2 teaspoons mirin or sherry and take off the heat.
5. Sprinkle rice with sauce
6. Carefully break up clumps being careful not to smash grain.
7. Stir and fan rice with an actual fan, potholder, or folded magazine for 3-5 minutes to cool down.
8. Let rice stand until it has reached room temperature. Cover. Do not refrigerate, use within 2 hours.
To make sushi rolls:
1. Lay nori on a flat surface and then paddle and press rice onto 2/3 of sheet about a ½ inch thick.
2. Lay assortment of vegetables and nuts across the rice.
3. Roll up sushi and seal with a dab of water across the end and press roll closed.
4. Slice roll into 1inch rounds.
5. Dip into soy sauce and add pickled ginger slices and wasabi.
Rice is staple grain for many cultures around the world with over 83,000 varieties. Brown rice has modest amounts of B-vitamins, vitamin E, some protein, phosphorous, potassium, manganese, and fiber.
Avocados contain vitamins rich stores of iron, potassium A, B, C, and E and are a great source of monounsaturated fats.
Sweet Potatoes are a tuber rich in antioxidant sources like carotene that turns to vitamin A. Also prominent are vitamin C, calcium, potassium, and fiber.
Cashews are nuts originating from Brazil that are high in zinc, phosphorus, potassium, iron, magnesium, and calcium. They also contain a good amount of protein and B-vitamins.
Ginger (Zingiber officinale) is a popular ingredient in Asian cooking and is also used medicinally. Ginger root is used fresh, dried or crystallized for arthritis, bursitis, motion sickness, nausea, and is a natural anti-inflammatory agent.
Umeboshi plums are salt-pickled plums that help stimulate the appetite. Umeboshi plums are also helpful in relieving stomach and intestinal upsets, hangover, and fatigue. They are very alkalinizing and help to detoxify the liver.
Recipe by Jill Troderman, NC 2019