Sushi Salad

This is a good alternative to rolling sushi and the result is still very good.

 Ingredients:
yields 6-8 servings

3 cups brown sushi rice
1/3 cup rice wine vinegar
1/4 cup good quality sesame oil
1 lb medium cooked shrimp
2 carrots, chopped
2 cucumbers, chopped
1 red onion, chopped
10-12 sheets nori, cut into strips
Sesame seeds (optional)

Cook rice according to package instructions. (I cook mini in a rice cooker which I think it helps a lot in getting the rice perfectly cooked)

When rice is done place it in a big bowl and add all of the remaining ingredients and combine.

Adding soy beans and pickled ginger would be really good on this.

Nutrition facts calculated based on the recipe giving 7 servings. This is high in vitamin A and manganese.



http://eatgood4life.blogspot.com/2012/04/brown-rice-sushi-salad.html

Vegetarian Brown Rice Sushi

If you have an Asian supermarket you will find all the ingredients to make sushi there. The Nori, sushi seasoning, sushi rice, rolling mat etc

If you venture to make this you can fill them up with whatever ingredients you may prefer. Enjoy!

Here you can see the first stages. Placing the nori sheet over the mat and placing a couple of tablespoons of rice followed by the veggies and sauce. The next step is to roll it up and cut it into pieces :-)

Not very attractive looking but nevertheless super tasty and healthy, and much more economical than going out!!

Ingredients:

4 cups of sushi brown rice
1/4 cup sushi vinegar (Make sure you get one without high fructose corn syrup if you can)
8-10 nori sheets
3-4 carrots, cut lengthwise
1 cucumber, cut lengthwise

Sauce:

3-4 tablespoons mayonnaise
2-4 tablespoon sesame oil
1/4 cup soy sauce
1 tablespoon sriracha

Cook the rice and add the sushi vinegar to it. Place a sheet of nori on the mat and spread about 3 tablespoons of rice on it making sure the rice sticks to the nori sheet. (I use a wooden spoon to help me spread the rice evenly)

Line a piece of carrot, cucumber and 1 tablespoon of the sauce along the middle of the rice.
Start to roll using the mat to keep the roll tight. Wet one end of the nori sheet with a little water before finishing the roll.

Using a serrated knife, slice the roll into 1-inch segments. Serve with sweet chili sauce, soy sauce, ginger or wasabi .

http://eatgood4life.blogspot.com/search/label/Vegetables

Seaweed Wraps

This recipe satisfies the palette’s taste of sweet, salty and umami. It’s fresh, raw and full of flavor.
I prep the night before so the vegetables are tender and well seasoned. It takes just moments to assemble before you’re out the door. Alternatively, take the ingredients with you and make them during your lunch hour. This recipe is surprisingly filling and is very high in vitamin A and C. It also pairs nicely with a bowl of soup or a serving of beans and rice.
Prep time: 15 min (active) overnight (inactive)
Make time: 10 min
Equipment: Knife, bowl, measuring spoon, sushi mat (optional)
Serving size: 2-3
Wrap:
4-6 sheets nori
¼ c shredded cabbage
¼ c grated zucchini
¼ c grated carrots
¼ c grated beets
½ c sprouts
½ sliced avocado
4-6 lengthwise slices cucumber
Marinade:
1 T apple cider vinegar (raw)
1 T tamari
1 T extra virgin olive oil
Rinse and prepare cabbage, zucchini, carrots and beets. Combine the marinade ingredients and pour over vegetables. Toss to equally distribute. Refrigerate overnight.

Place nori sheet on a plate or sushi mat, start by layering sprouts about an inch from the edge of the sheet. Add marinated vegetables, leaving the liquid in the bowl. Continue the layering with a long slice of cucumber and a few thin slices of avocado. Carefully wrap the nori up and around the ingredients until it is a roll (think thick cigars), use a little of the marinade or warm water on your finger tips to wet the outside edge of the nori and seal the roll. Slice in 2” pieces and enjoy.

http://carolefrenche.com/2011/03/seaweed-wraps-vegetables/