Friday, March 15, 2013

Sushi for Supper

Cook up a batch of short, whole grain rice.  Moisten it with seasoned rice vinegar.  Spread it on half a Nori (flat seaweed) sheet that has been placed on a bamboo sushi mat. Add lightly steamed veg strips for filling on the rice.  Sprinkle the filling with moistened wakame (seaweed bits for flavor and additional nutrients). Roll the sushi mat gently and tightly jellyroll fashion.  Cut long roll into 6 or 8 sushi pieces.  Mix up a batch of dipping sauce from Bragg's Aminos (nutritious soy sauce), bit of wasabi & fresh minced ginger.  There you have it--plant-based, oil-free sushi--a feast for body and soul. 

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