Ingredients

  • 2 cups brown rice

  • ¼ cup sweet brown rice

  • 1 sheet of nori sea vegetable

  • Few blanched carrots, cut in long sticks

  • 1 peeled cucumber, cut in long sticks

  • 1 avocado, peeled and cut in long pieces

  • 1 cup toasted sesame seeds

  • Umeboshi paste

  • Spring water
Sushi
 

Preparation

Cook rice in 4 cups of spring water for 45 minutes, let it cool down.

Cut the sheet of nori in half.

Put 1 piece each of carrot, cucumber and avocado in it and roll the nori around it using a sushi mat.

Continue to roll the nori sheet until all the vegetables are finished.

When the rice is cool, wet the sushi mat in water and put it on a cutting board.

With wet hands, put rice in the sushi mat in a thin layer, but only cover one half of the mat.

Then, with the fingers spread a small portion of umeboshi plum paste in the center of the rice, along the part where the nori roll will be placed.

Roll the sushi mat in a way so the rice covers the entire nori.

Press with the hands the rolled up sushi mat and fix the end pieces.

Unroll the mat. You will have a little tube of rice.

Roll it in a plate covered with the sesame seeds.

Cut into 1″ pieces using a very sharp knife.

Serve sushi.

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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