Simple Sushi
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 245.5
- Total Fat: 1.4 g
- Cholesterol: 23.6 mg
- Sodium: 987.2 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 4.5 g
- Protein: 24.3 g
View full nutritional breakdown of Simple Sushi calories by ingredient
Introduction
Totally inauthentic, this is sushi for those who don't like (or can't have) raw fish, but still want the experience. Serve with pickled ginger and soy sauce if desired. Totally inauthentic, this is sushi for those who don't like (or can't have) raw fish, but still want the experience. Serve with pickled ginger and soy sauce if desired.Number of Servings: 4
Ingredients
-
1 cup sushi rice
1 cup brown rice
3 cups water
2 Tbsp rice vinegar
½ tbsp sugar
½ tbsp soy sauce
¼ cup horseradish
Drop of green food coloring
1 can tuna, drained
2 dill pickles, sliced into strips
½ cucumber, cut into thin strips
1 carrot cut into matchsticks
1 red pepper, seeds removed and cut into matchsticks
4 sheets nori paper
Directions
Rinse rices under cold water and then put into a medium saucepan along with the water.
Bring to a boil and cook uncovered 3 minutes, stirring, and then reduce heat, cover with a tight fitting lid and let simmer about 20 minutes.
Remove from heat and let stand, covered, 20 minutes.
Turn out into a large bowl.
Whisk together the rice vinegar, sugar and soy sauce until dissolved.
Sprinkle over the hot rice and toss well until the rice is coated well.
Let cool.
Whisk together the horseradish and green food coloring.
Lay a sushi mat onto a flat work surface and place a sheet of nori down.
Put about half a cup of rice on the nori and flatten it down, leaving at least a one-inch border at either end.
Spread with some horseradish and then spoon some tuna, a few slices of pickle, cucumber and remaining vegetables along the edge closest to you.
Begin to roll the sushi, pressing it with your fingers to create a tight roll.
Moisten the edge of nori to seal it and then repeat with the rest of the nori.
Cut each roll into 8 pieces and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Bring to a boil and cook uncovered 3 minutes, stirring, and then reduce heat, cover with a tight fitting lid and let simmer about 20 minutes.
Remove from heat and let stand, covered, 20 minutes.
Turn out into a large bowl.
Whisk together the rice vinegar, sugar and soy sauce until dissolved.
Sprinkle over the hot rice and toss well until the rice is coated well.
Let cool.
Whisk together the horseradish and green food coloring.
Lay a sushi mat onto a flat work surface and place a sheet of nori down.
Put about half a cup of rice on the nori and flatten it down, leaving at least a one-inch border at either end.
Spread with some horseradish and then spoon some tuna, a few slices of pickle, cucumber and remaining vegetables along the edge closest to you.
Begin to roll the sushi, pressing it with your fingers to create a tight roll.
Moisten the edge of nori to seal it and then repeat with the rest of the nori.
Cut each roll into 8 pieces and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.