Making sushi rolls at home is fun, but today I wanted to deconstruct the roll and put all the ingredients in a bowl. Simple and just as delicious. Instead of using small grain sushi white rice, I love making this whole grain medley I make. It has 4 different kinds of whole grains and is just as sticky and sweet as sushi rice. The reason I like to make it with the whole grain medley is because the amount of fiber that is in the dish. Increasing your fiber intake by a few tweaks with certain meals is a great tip to enhance nourishment. Fiber also helps to keep you feeling fuller longer, fills you up by eating less because fiber expands the stomach, and it helps to maintain or loose weight. So this whole grain medley is made in a traditional Japanese rice cooker and the measurements are with the measuring cup that comes with the rice cooker. If you are making this recipe without a rice cooker and the little cup the measurements will be different, roughly about 1/4-1/3 cup less for the grains only.
Yes sushi does taste better with a short grain white rice, and I am not at all apposed to eating sushi the way it is traditionally prepared. It is actually very nourishing. But for at home purposes why not make your meal slightly more nutritious?
Yields 4 servings
1 Japanese rice cooker cup of mixed short grain and medium grain brown rice
1 Japanese rice cooker cup of mixed whole grain Freekah and Farro
1 tablespoon Mirin
Fill with water as recommend by the rice cooker (without the rice cooker double the water)
2 pinches of salt
1 cucumber- peeled and julienned
1 haas avocado - sliced
8 oz of smoked salmon
2 6 minute eggs - halved
Nori - crumbled
Roasted Sesame Seeds for garnish
Tamari or Soy sauce
Place the whole grains in the rice cooker along with the miring and salt. Add the liquid as recommended by your rice cooker.
Set it to brown rice and let this cook. It takes anywhere from 75-90 minutes.
Once the rice is cooked, fluff it with a rice paddle or large wooden spoon, you don't want the grains to separate too much.
To cook the 6 minute egg, place the eggs in a pot, and just fill with water. Add tablespoon of vinegar.
Bring this to a very light boil/simmer. Cover the pot and turn the heat off. Set the time to 6 minutes.
Meanwhile, cut the vegetables and assemble the bowls.
Once the eggs are cooked, drain the hot water and run some cold water over the eggs to stop the cooking process.
With the water running gently peel the eggs.
Pat them dry and carefully slice in half. Place the egg in the bowl and lightly sprinkle with salt.
Garnish the bowl with roasted sesame seeds and serve.