Kat
06-22-2008, 02:59 AM
Make sushi the easy way, by cutting out the need to use a rolling mat. Of course, if you want to make it the conventional way, you can still use these recipe ideas!
Use black, not green, squares of nori (http://www.detoxyourworld.com/acatalog/food_information.html) in all these recipes as they are raw and therefore less toxic. I haven't listed amounts at all as it really doesn't matter, and it also depends on how many wraps you make.
As well as using as a main course, the versatility of easy sushi makes it great for parties, starters, nibbles, packed lunches and side dishes. Serve with thin slices of ginger, wasabi dip, and your favourite side dishes.
Take all suggested ingredients of one of the recipes below, or invent your own. Take several sheets of black nori, and fold them in half. Cut them with scissors along the half line. Cut them again so they're in strips of quarters, then cut them in the opposite direction in half. You should end up with 8 little strips per sheet. Have a glass of water handy.
So here are some suggestions, but do experiment with your own, too!
Sunflower pâté sushi
Sunflower pâté*
Red pepper, deseeded, cut into thin strips
Fresh ginger, grated
Green sushi
Manly guacamole*
Sundried tomatoes, soaked and cut into thin strips
Mustard cress
Earth and Fire sushi
"Fried"mushrooms*, blended
Wasabi powder, mixed with water
Celery, cut into thin strips
Pick up one nori strip, and put about a teaspoon of the soft filling along half of the strip. Then add small slices of your other ingredients so they sit in the middle of your soft filling. Arrange them so they poke out of one end, but not the other, as you need a flat base to stand them up on. Then gently hold the fillings in place with one finger, and curl up the sheet. Roll the end with no filling over the filling end and it should all come together and overlap a little. Brush the end with a little water, and firm it down. Place it on a plate, with the newly sealed end on the bottom. Once all your sushi is made, you can turn them up on their bottoms, with all the wonderful middle ingredients sticking out the top.
If you don't feel confident doing all that, you can cheat! Just put the soft ingredient in before rolling the sushi up, and then add the other ingredients once the sushi is standing up. I call these "Sushi trees"!
*Recipes and more easy sushi ideas available in the book, Detox Your World (http://www.detoxyourworld.com/acatalog/dyw.html)
Source: http://www.detoxyourworld.com/acatalog/menu3.html
Use black, not green, squares of nori (http://www.detoxyourworld.com/acatalog/food_information.html) in all these recipes as they are raw and therefore less toxic. I haven't listed amounts at all as it really doesn't matter, and it also depends on how many wraps you make.
As well as using as a main course, the versatility of easy sushi makes it great for parties, starters, nibbles, packed lunches and side dishes. Serve with thin slices of ginger, wasabi dip, and your favourite side dishes.
Take all suggested ingredients of one of the recipes below, or invent your own. Take several sheets of black nori, and fold them in half. Cut them with scissors along the half line. Cut them again so they're in strips of quarters, then cut them in the opposite direction in half. You should end up with 8 little strips per sheet. Have a glass of water handy.
So here are some suggestions, but do experiment with your own, too!
Sunflower pâté sushi
Sunflower pâté*
Red pepper, deseeded, cut into thin strips
Fresh ginger, grated
Green sushi
Manly guacamole*
Sundried tomatoes, soaked and cut into thin strips
Mustard cress
Earth and Fire sushi
"Fried"mushrooms*, blended
Wasabi powder, mixed with water
Celery, cut into thin strips
Pick up one nori strip, and put about a teaspoon of the soft filling along half of the strip. Then add small slices of your other ingredients so they sit in the middle of your soft filling. Arrange them so they poke out of one end, but not the other, as you need a flat base to stand them up on. Then gently hold the fillings in place with one finger, and curl up the sheet. Roll the end with no filling over the filling end and it should all come together and overlap a little. Brush the end with a little water, and firm it down. Place it on a plate, with the newly sealed end on the bottom. Once all your sushi is made, you can turn them up on their bottoms, with all the wonderful middle ingredients sticking out the top.
If you don't feel confident doing all that, you can cheat! Just put the soft ingredient in before rolling the sushi up, and then add the other ingredients once the sushi is standing up. I call these "Sushi trees"!
*Recipes and more easy sushi ideas available in the book, Detox Your World (http://www.detoxyourworld.com/acatalog/dyw.html)
Source: http://www.detoxyourworld.com/acatalog/menu3.html