We love Japanese food. Glenn and I backpacked through Japan, a few years ago. The experience was amazing. The food was delicate and artistic.
Sushi is a favourite with most people. A healthier option of brown rice used in Sushi, has become very popular.
Brown rice - This is a whole food. It is high in fibre, selenium, manganese, lowers cholesterol.
Brown rice has a layer of bran and germ, which contains its nutrients, once removed it becomes white rice.
This is short brown rice. It came from ''Kosco'' the asian supermarket in Queenstown.
Quinoa - is high in protein, magnesium, antioxidant, and is gluten free.
I often mix the cooked brown rice and quinoa together and freeze it in small bags. I use it for, sushi ( the rice is a little wet, so you need to heat it first ) Glenn often takes it to work for lunch, and I sometimes fry it with vegetables.
Dipping sauce - Tamari Sauce - this soya sauce is made from whole soya, and is Gluten free. Most soya sauces have 40 - 60 % wheat added to it.
Quinoa and Brown Rice Sushi Recipe
This makes about 3 logs.
1 cup short brown rice - soak for up to 4 hours - strain of the water.
1 cup quinoa - soak for 2 hours - remove water, gently, so you don't loose the seeds.
Nori sheets
Vegetables - carrots, cucumber, courgettes, - sliced into thin strips
Option - mung bean sprouts
Vinegar mix - 1/4 cup rice wine vinegar, 2 tsp honey, 2 tsp sea salt - place in a small pot.
Option - salmon, tuna, chicken
Tamari sauce
Sushi mat
small bowl of water
Method
1 - In a medium pot add the brown rice and 1 1/2 cups cups water. Bring to the boil with the lid on, then turn down to low and simmer for 40 - 50 mins.
If you have not soaked the rice you need to follow the packet instructions, it may say 2 cups of water.
2 - In another medium pot add quinoa and 1 1/2 cups water. Cook the same as the rice, but for only about 15 - 20 mins.
3 - Once cooked, mix both together in a large bowl.
4 - Bring the ''vinegar mix'' to a simmer, then pour into the rice. Mix well, and now, cool the rice.
5 - Lay a nori sheet on the sushi mat, with damp hands, roll a small amount of rice into a ball, then push it over the nori, leaving a 1 inch gap at one end.
6 - lay the vegetables and protein (option) across and start rolling the nori up, using the mat.
7 - Dampen the end with a little water to seal the end. See photo's below.
Tonight we had sushi before out beef and vegetable soup. Below is what I used to make it. Brown rice and quinoa, carrots, raw courgettes, mung bean sprouts and homemade pesto. The family loved it.
Don't be afraid to be creative.
