For the recipe for perfect brown rice - see the tab above "easy basic meal 45 mins"
Have you got any sheets of nori in your cupboard? If so you can easily make sushi with left-over ingredients. The filling can vary and natural condiments make it very tasty.
I had a small piece of salmon left over from a meal out - too good to waste, I brought it home and later for tea I wrapped it in nori and seasoned rice along with some rocket, and ginger umeboshi pickles, although any naturally fermented pickle (eg gherkins) will do. (Buy the one's from the Polish section at Morrisons - they contain only cucumber, salt, garlic and dill and the water goes cloudy when you shake the jar.)
I seasoned the rice with umeboshi sauce and brown rice vinegar, then topped off the final result with a squeeze of lime juice and a pinch of gomasio. A squeeze of lemon and a pinch of sea salt would be just as good.
Once you have laid out the ingredients, roll up keeping firm by gently squeezing, and seal with water.
Then you can slice it with a wet sharp knife.
Adding a miso soup would be nice with this, and you can follow it with some delicious desert. Voila you have a full tea-time meal. I had left a portion of macrobiotic strawberry apple jelly topped with tofu cream and roasted almonds, mm mm.
Have you got any sheets of nori in your cupboard? If so you can easily make sushi with left-over ingredients. The filling can vary and natural condiments make it very tasty.
 |
| Quick brown rice sushi |
 |
| Hold firmly, and gently squeeze when rolling Sushi |
Once you have laid out the ingredients, roll up keeping firm by gently squeezing, and seal with water.
Then you can slice it with a wet sharp knife.
Adding a miso soup would be nice with this, and you can follow it with some delicious desert. Voila you have a full tea-time meal. I had left a portion of macrobiotic strawberry apple jelly topped with tofu cream and roasted almonds, mm mm.
 |
| Macrobiotic meal |
Serve with miso soup or else followed by plain Japanese Bancha Tea
