Sushi

Healthy sushi without raw fish and option of making with brown rice. Nori is a seaweed that contains vitamins and minerals more easily absorbed than land minerals.

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   Soak short grain brown rice overnight or during the day. This makes it easier to digest and more nutritious. Rinse well and put into a pan with approximately an inch of cold water. Bring to the boil and simmer for 30-40 minutes until all the water has been absorbed or drain off excess water if necessary.
   
   
   Alternatively use white sushi rice, which is available at supermarkets and most health shops. Soak this overnight or during the day if possible and rinse well. Cook for 30 minutes. Cover with ½ inch of water and cook for 15-20 minutes and then keep covered for another 15 minutes.
   
   
   Add sushi seasoning or the Ume plum seasoning and rice vinegar to the rice and leave to go cool.
   
   
   Put a sheet of pre toasted nutritious nori on a clean dry chopping board or sushi mat shiny side down, spoon on the rice, press down to flatten leaving an inch at the bottom clear. In a horizontal line across the rice about a third down from the top place strips of filling and vegetables.
   
   
   Put some water in a small bowl and use it to moisten the inch strip of nori at the bottom of the sushi. With dry hands start to roll the sushi from the top and keeping the filling intact and press to stick the moistened nori to the rolled up sushi, press down gently and place in the fridge for around five minutes or longer.
   
   
   Take out the fridge and wet a sharp knife with cold water, slice the sushi into pieces or in half/whole instead of a sandwich.
   
   
   Serve with a dipping sauce of shoyu or tamari soya sauce, a few drops of toasted sesame oil and if you want to sweeten it up then stir in a small amount of brown rice syrup. As an alternative dip mix the mustard like wasabi powder with a small amount of water.