Mix It Up Sushi
“Sushi is my favorite food. I like making sushi with my mom. She cuts up all the food and then I can pick what goes inside,” says Indiana. “We roll it up together and I eat it. When it was time to pick which sushi I thought was best, I couldn't choose! So we used the food in all of them for the recipe. We used brown rice because it is healthy and it tastes great. I think it would be healthy for kids to eat sushi.” - Indiana Coyle, Age 8, Utah
Makes 8 sushi rolls
Ingredients:
- 2 cups brown rice
- 1 teaspoon kosher salt
- ¼ cup seasoned rice wine vinegar
- 8 to 10 roasted seaweed papers
- 1 cucumber, peeled, seeded, and cut into long matchsticks
- 1 avocado, peeled, seeded, and cut into thin slices
- 1 large broccoli stem, outer layer peeled and stem cut into small matchsticks
- ¼ small pineapple, peeled, cored, and cut into matchsticks
- ½ small mango, peeled and cut into matchsticks
- 4 ounces softened low-fat cream cheese, cut into large matchsticks
- 8 ounces cooked shrimp, crab, or even imitation crab
- 1 small bundle watercress, washed
Equipment: Bamboo sushi mat, covered in plastic
Preparation:
- In a large stockpot, bring 3 quarts of water to a boil. Add the rice and salt and boil, uncovered, for 35 minutes. Remove from the heat and drain the rice in a strainer set in the sink. Return the rice to the pot, place a kitchen towel over the pot opening, and cover with a lid. Let sit for 10 minutes to allow the remaining water and heat to steam the rice and cook it the rest of the way through.
- Turn the warm rice out into a non-metal bowl. Drizzle the rice wine vinegar over the rice while gently stirring and folding the rice with a wide spoon. Continue stirring until the rice is no longer warm, about 10 minutes.
- On your plastic-covered bamboo sushi mat, place one seaweed wrapper with the shiny surface facing down. Wet your hands and gently spread a thin, even layer of rice over the seaweed wrapper. Re-wet your hands as needed. Spread the rice to the edges of the mat.
- On the nearest ⅓ of the wrapper, place a few matchsticks or slices of veggies and fruit horizontally across the rice. Make sure the ingredients reach both edges of the seaweed paper. Add a little cream cheese and shrimp or crab. Top with a few leaves of watercress.
- Lift the bamboo mat with your thumbs, while gently keeping the filling in place with your fingers. Fold the wrapper over the filling and continue rolling in a jelly roll style. When the edge of bamboo mat has almost been rolled under the sushi, pull out that edge and continue rolling.
- Unroll the bamboo mat and allow the sushi roll to sit for a few minutes before cutting. Repeat with the remaining ingredients to make more sushi rolls. Cut each roll into 8 equal pieces with a wet knife.
311 calories; 10g fat; 49g carbohydrates; 11g protein
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