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Categories:
rice quinoa sweet red peppers white tuna kelp shiitake mushrooms carrots cucumber oriental radish sesame seed kernels
Viewed: 38 - Published at: 4 months agoIngredients
- 1 cup rice, brown, medium-grain, cooked
- 1/2 -cup quinoa
- 2/3 -cup sweet red peppers, raw
- 4 oz. white tuna, canned in water, drained solids
- 2 Tbs. seaweed or kelp, raw
- 1/2 -cup shiitake mushrooms, cooked without salt
- 1/2 -cup carrots, raw
- 1/2 -cup cucumber with peel, raw
- 1/2 oriental radish, 7 inches long, raw
- 1 Tbs. sesame seed kernels, toasted without added salt
Method
- Cook the brown rice and quinoa in 3 cups of water (35-40 min.).
- Bring to a boil for 2 minutes and then reduce heat.
- Do not stir.
- Once cooked, remove the lid and drape a tea towel over grain for 10 minutes to cool.
- Transfer the grain to a ceramic or wood bowl, using a wood paddle to fluff the grain.
- Mix together the sushi vinegar by combining 2 tablespoons of rice vinegar and 1 tablespoon of honey.
- Add sushi vinegar slowly to prevent sticking.
- Place a sheet of nori on a sushi mat.
- Cover the entire sheet with grain, leaving an inch on the bottom and top.
- Add fillings across the center of the roll.
- Make sure they're evenly distributed and do not over stuff.
- Tap a wet finger across the top flap of the nori sheet to ensure a good seal and roll the mat with a firm squeeze.
- Slice in 1/2-inch slices with an extra sharp knife.
- Enjoy with wasabi, ginger and a dab of tamari.
