(modified version of recipe by Julia Gonen ND)
Serving size: 4 sushi rolls (24 pieces)
Cooking time: 45 minutes (to cook the rice)
Basics you need:
Bamboo rolling mat, stiff piece of cardboard/little hand fan, sharp knife.
3 cups short grain brown rice (I had a great quinoa roll the other day – once you’re comfortable
making this experiment with other grains!)
4 sheets nori - seaweed
4-5 tbsp rice vinegar (can also play around with apple cider vinegar)
1 tbsp finely granulated sugar (optional) (maple syrup is an option too)
2 green/spring onions (white part only)
2 tbsp toasted black or brown sesame seeds
Filling ideas – here are some ideas – the sky is of course the limit – fill the roll with any
filling/veggie you and your family like. E.g. Carrot, Cucumber, Avocado, Sweet Potato, Umeboshi
plums/plum paste (if you like sour – great food for the Spleen and digestion), Spinach, Asparagus,
Cook rice. Use 2 cups water per cup rice. Bring to boil. Turn to low and cover. Cook ~ 45min.
Meanwhile prepare fillings.
Steam sweet potato until just soft, but not mushy. Slice into long thin sticks.
Cook spinach and mix with toasted sesame seeds.
Cut cucumber and carrot into long thin sticks. (May soak carrots in rice/balsamic/apple cider vinegar).
Cut avocado into long thin strips.
Chop fresh cilantro finely.
In small bowl mix vinegar and sugar (optional).
When rice is cooked, transfer into large glass bowl.
Put in the fridge for a little bit to cool it down. Add vinegar and sugar mixture. Stir well.
Stir in green onions and sesame seeds.
Hold a sheet of nori with tongs and toast it by waving it above an open flame, or place it in a frying pan
over high heat until crisp and fragrant (not very long).
Place nori, shiny side down, on a sushi mat or dish towel.
With fingertips, spread approximately 3/4 cup rice over nori to make a thin layer, leaving
1/2 inch around edges uncovered.
Make a lengthwise groove in center of rice; place fillings in groove.
Lift edge of mat or towel; roll nori away from you, tucking firmly as you go and taking are not to catch
mat or towel in roll. When rolled, slightly moisten edge of nori; press to seal.
Place roll, seam side down, on a firm surface and cut into 6 pieces with a sharp, moistened knife. Serve
the rolls with natural pickled ginger, tamari.
You can prepare these rolls up to one day ahead, but no more.
Do not cut the completed rolls; wrap them in plastic and cut just before serving. Enjoy!