Making a well-shaped rolled sushi can be challenging, time-consuming, and a bit intimidating. An idea when preparing for a larger group is to make a few rolls so each person can have a couple of roll slices and then serve the rest in chirashi sushi style. It becomes a perfectly simple main dish and can be served at room temperature or warm.
This recipe serves four.
Preparation Time: 30 minutes
Ingredients:
3 cups carrot strips
3 cups broccoli cut into strips
1/2 tsp mineral salt
1 tsp cumin powder
1/2 tsp ginger powder
1 tsp turmeric powder
1-3 tbsp sesame or sunflower oil
Heat some oil in a pan. Add spices and simmer until aroma comes up. This will be very quick. Stir in the vegetables coating them with the oil and spices. Add a little water, cover, and simmer gently for 3-4 minutes.
Sushi Rice
1 1/2 cup sushi rice
2 1/2 cups of water
pinch of mineral salt
Simmer rice, salt, and water with a closed lid for about 25 minutes or until cooked in a rice cooker.
Ayurvedic Sushi Sauce
1/4 tsp ume paste
1 bunch of fresh basil leaves
1 tbsp tahini
1 tbsp raw black sesame seeds
1/4 tsp freshly ground black pepper
1/8 – 1/4 tsp wasabi
2 tbsp sunflower or sesame oil
water, to taste
Combine the ingredients in a blender and blend until smooth. The amount of water will depend on the consistency you prefer. Start with 1/4 cup and work up from there if you like it thinner.
To serve, place the rice in a bowl, cover it with a layer of vegetables, and lay a sheet of nori over the top if you like the nori soft. Otherwise serve the nori on the side. You can substitute other vegetables, keeping one augmenting and one extractive to maintain the balance in the meal. Enjoy!
Comments will be approved before showing up.
