Sunday, January 1, 2012

Sushi

Sushi

I love sushi, however, it is expensive, utilizes nutrient sparse sticky white rice, coated with white sugar....not  traditional pregnancy and breastfeeding healthy foods.  There are; however, some nutrient dense traditional healthy foods in sushi, including veggies and seaweed.  

Seaweed is a definite pregnancy and breastfeeding superfood, as it supplies hearty amounts of vitamins and minerals, including iodine, vitamin A, and vitamin C. Protein is also available in nori, the seaweed used to wrap sushi.  

Because I wanted to make a pregnancy hearty sushi, I decided to create sushi at home.  I used brown rice, instead of nutrient lacking white; maple syrup instead of white sugar, plenty of raw veggies for the filling, and wrapped in mineral hearty seaweed.  This was my first attempt at creating sushi, so it's not the prettiest sushi I've seen, but the taste was spot on.  All the sushi was gobbled up in no time flat by my entire family.  

This does take a bit of time learning how to roll and cut the sushi; however, it is totally doable and the end result is a completely enjoyable pregnancy and breastfeeding superfood!!  Eat up!!

Ingredients:
Short grain brown rice  1 cups dry
Water 2 cups
Rice Vinegar 4tablespoons
Maple Syrup 2 tablespoons
Sesame Oil  1/2 tablespoon
Sushi wraps 4 
Gallon size baggie
Bamboo sushi mat
Matchstick sliced veggies (I like carrots, cucumbers, red, yellow and green peppers, sugar snap peas)

Recipe:

1. Cook 1 cup brown rice with 2 cups water and 1/2 tablespoon salt for 45 minutes or until rice is cooked through.  Mix Rice vinegar with maple syrup and sesame oil in a bowl, and add the brown rice.  Stir mixture until all of the rice soaks up the sushi rice mixture. 

2. Place a gallon size baggie over your bamboo sushi mat.  Place a sushi wrap on top at the edge of the baggie/mat.  Spoon 1 to 1/2 cups sushi rice over the wrap, until the wrap has a thin layer of rice covering it.  (Make certain the rice is not too wet or it will ruin the sushi wrap).  

3. Place a thin layer of the matchstick veggies in the middle of the sushi wrap, and using the bamboo mat, roll the sushi wrap over the rice and continue until the ends meet.  You may need to wet the end a tiny bit with water to get the ends to stick together.  Hold the wrap with the bamboo mat for approximately 10 seconds, or until the sushi roll holds together. 

4.  Unwrap your sushi roll, and using a very sharp knife, cut the sushi roll into approximately 6 sections. You will need to hold the end of the sushi roll in order to keep the rice mixture from coming out of the end.  

5. Place on a serving plate and serve!!!  Yummo!!!  


What you get for your Pregnancy/Breastfeeding nourishing diet:
Whole grain: 1 serving
Vitamin A vitamin: 1 serving

2 comments:

vintagemom said...

Great idea! These would be so fun in a bento box lunch... would you be interested in linking up to my Allergy Friendly Lunchbox Love party?

http://allergyfreecookery.blogspot.com/2012/01/raspberry-crumble-bars-and-lunchbox.html

Lisa @ Allergy Free Vintage Cookery

Kristi said...

Absolutely!! They would go great in a bento lunch box. I'm sending them for lunch tomorrow for my sushi loving 10 year old!