Meditation Sushi
Nutrition
Calories: 30 kcalCarbohydrates: 14 gProtein: 10 gFat: 10 gSaturated Fat: 9 gSodium: 45 mgFiber: 10 gSugar: 9 gVitamin A: 24.9 IUCalcium: 20 mgIron: 11 mg
Ingredients
- 1/2 cup sweet brown rice "sticky" rice
- 1 cup boiling water
- 1 tsp seasoned rice vinegar or to taste
- 2 tsp tamari soy sauce or to taste
- 1 whole carrot
- ¼ whole cucumber
- ¼ whole red bell pepper
- ¼ whole ripe avocado
- 8 to 10 each fresh spinach leaves
- 4 whole sheets nori seaweed
- 1 teaspoon wasabi horseradish paste, mixed with:
- 1 tbsp water
- 1 tbsp pickled ginger for garnish
Instructions
- Combine the rice and boiling water and cook until all the water is absorbed, about 50 minutes. Stir in the seasoned rice vinegar and tamari soy sauce; set aside to cool.
- Cut the carrot, cucumber, bell pepper, avocado, and spinach into shoestring strips.
- Lay a sheet of nori on a sushi mat and spread it with about 3/4 cup of cooked sweet brown rice, leaving a 3/4-inch strip uncovered on the top and bottom. Form a little trough from side to side in the middle of the rice bed and lay 4 or 5 strips of each of the vegetables into it, allowing some of them to stick out the ends. Brush the top and bottom edges of the nori with a small amount of the wasabe mixture, then roll the nori up as tightly as you can. Repeat with additional nori sheets until all the rice is used.
- To serve, slice across the roll in whatever thickness you desire (about 1 inch gives you 6 per roll). Garnish with the pickled ginger.