GOLDEN VALLEY, Minn. - Are you sick of winter and craving some fresh smells and tastes of spring?
Author Anna Dvorak guides us through her latest online cookbook offering in her "Nourish:Spring, cooking with love in four seasons."
Here are some of her favorite easy, sushi rolls.
Veggie Sushi Rolls Three Ways (with Wasabi Dipping Sauce)
This recipe looks longer and more complicated than it really is to make these light but filling vegetable makizushi, or hand-rolled sushi.
There are three options here for filling them, but you can make them using whatever you have on hand from the market, or just by simply using julienned vegetables sprinkled with raw sesame seeds.
The quick vegetable version is one of my go-to quick lunches when I have brown rice on hand. I don't even bother slicing the roll - instead I eat it as a hand-roll and dip it into my own little bowl of sauce or even eat it plain if I'm on the run.
Prep time/cooking time: about one hour total - Yield: 4 servings - Gluten-free, Dairy-free
Brown sushi rice:
1 cup sweet brown rice
1 1/2 cups water
2 teaspoons mirin (Japanese sweet rice wine) or sushi vinegar
1/2 teaspoon wheat-free soy sauce or tamari
Sesame-Miso Spinach for filling:
1/2 pound farmer's market spinach leaves or 1 bunch spinach
1/2 cup sesame seeds, preferably unhulled
1 tablespoon white miso paste
1 teaspoon maple syrup
1/4 teaspoon sea salt
Garlic Shiitake Mushrooms for filling:
2 teaspoons coconut oil
2 cloves garlic
6 ounces shiitake mushrooms, rinsed, stems removed and very thinly sliced
Vegetables for filling:
1 red pepper, seeded and julienned
1 avocado, sliced
1 small carrot, julienned
1 package nori sheets
Tools: bamboo sushi mat
Prepare the rice:
Steam rice in a rice cooker or bring rice and 1 1/2 cups water to a boil with 1/2 teaspoon sea salt in a small heavy saucepan. Reduce heat to low and cook, covered, until water is completely absorbed, about 35 minutes.
Here is an excerpt from her book:
"Nourish: spring- is inspired by meals that millions of regular people are eating around the globe every day. These are
foods. They are called food, and they are at the root of what gets me jazzed about cooking and the cuisines of cultures that eat healthfully as a way of life."
"Nourish: spring - I'm so passionate about: seasonal and local ingredients grown by farmers who care deeply about the
quality, but their freshness and vibrancy have more life-force and nutritive value."
"I hope you use nourish: spring as a useful tool for healthy eating as well as inspiration to cook more meals at home. You'll eat less because it tastes better, and you'll have more control over the foods that you put into your body."
For more information, head to Anna Dvorak
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