3 cups (uncooked) brown rice
5 tablespoons rice wine vinegar
2 tablespoons sugar
1 tablespoon salt
2 Avocados Sliced
3 tablespoons soy sauce
2 tablespoons water
1 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 tablespoon Sriracha
1 bag precooked shrimp
1 diced mango
1/4 cup diced red onion
1/2 cup chopped cilantro
1/2 cup diced bell pepper
1/2 lime, squeezed
Pinch of salt
1/2 cup mayo
2 tsp Sriracha
2 tsp sweet chilli sauce
1/4 teaspoon salt
Tostadas, crushed lightly
Green Onions, chopped
*Serve with limes on the side
- Cool ingredients that need to be cooked.
- Put into bowl and enjoy
1 cup Sushi Rice
1 1/2 cup Water
1/4 cup Rice Wine Vinegar
1/2 tsp Sugar
Pinch of Salt
1 English Cucumber
1/2 cup shredded Carrots (usually can buy already shredded)
1 Green Onion
4 tbsp White Wine Vinegar
Small Pinch of Sugar
Pinch of Salt
Pinch of Pepper
Couple dashes of Spicy Toasted Sesame Oil (If you can only fine regular toasted sesame oil, just add some hot pepper flakes)
2-3 Nori Sheets (Sold in the international isle of grocery stores)
3-4 oz Smoked Salmon
In a medium sized bowl add the cup of sushi rice. Add enough water to the rice to rinse it well with your hands and then drain the water as best you can and repeat until the water turns clear. This is about 10 – 15 times.
In a saucepan, add the rinsed rice, that has been drained completely, and then add the 1 1/2 cups of water to it and let that soak for 20-30 minutes.
Bring the rice to a boil, and then stir around the rice and cove. Turn the rice down to low and let simmer for 20 minutes. Then take the rice off the heat and let stand for 5 minutes.
In a separate bowl, add the rice vinegar, 1/2 tsp sugar and pinch of salt. Place in the microwave for 30 seconds to dissolve the sugar and salt. Stir the mixture and set it aside.
In a large bowl, add the rice and slowly a little bit of the rice wine mixture and mix in well to the rice by folding it in. Continue adding the rice wine mixture until it is completely gone, or until you get the taste you desire.
While the rice is cooking seed the cucumber and slice it up into small sticks.
Dice up the green onion as well and add all those ingredients including the shredded carrots into a small plastic bag, or bowl.
In a separate bowl, add the white wine vinegar, salt, pepper, sugar, and sesame oil. Microwave ingredients really quickly to dissolve the sugar and salt. Cool slightly and then add it to the bag with the veggies. Place in the fridge while the rice finishes cooking.
In an oven at 400 degrees, quickly toast the Nori Sheets. These sheets only need about 30 seconds in the oven. So make sure you watch them really close to make sure they do not burn. Once the sheet starts to crinkle it is toasted and you should remove the sheet and set aside. Once all your sheets are toasted you can crumble them up into small pieces and set aside.
Cut up the Smoked Salmon into small chunks an set aside.
On a plate, spoon out some sushi rice and then mold it out into a long rectangular log. You can put a little bit of water on your finger tips to help the rice not be so sticky 🙂
Then take the crumbled Nori pieces and sprinkle them onto the rice.
Quickly slice up the avocado (doing this now so that the avocado didn’t turn brown) Try to make the avocado slice thin so they lie nicely.
Add the pickled veggies to the top of the avocado.
Then top it off with the Smoked Salmon.
If you are a big pickled ginger fan make sure to pick up some of that as well as Tamari sauce, which is GLUTEN FREE SOY SAUCE. It tastes the same and it is actually made out of soy instead of the US Soy Sauce that is made out of wheat. I really hope you guys give this recipe a try. this recipe is from Myhealthyfoodielife! Go check them out!
You’ll need water, 3 cups of dry soy beans and 2 TBSP of Epsom Salt. As an alternative to the Epsom Salt, you may use 75ml of lemon juice. Most of the nicer grocery stores will have the soy beans and you can find Epsom Salt at the pharmacy.
Food processor or blender, 2 large pots, 1 colander, 1 strainer, and a mesh bag. Instead of the mesh bag you could also use a few layers of cheesecloth.
Step 1: Soak 3 cups of dry soy beans over night in the refrigerator. RInse the soaked beans and discard any discolored ones if you spot any.Blend a little at a time with enough water to cover the beans. Add the processed beans to your largest pot with 12 cups of water.
Step 2: Stir frequently and simmer for about 20 minutes. This will foam up a bit so be careful not to let it boil over.
Step 3: Strain into your second pot. Use a spoon to press out as much of the milk as you can. The liquid is soy milk. The solids are okara.
Step 4: Heat the soy milk back up to around 180 degrees (fahrenheit).Dissolve 2 TBSP of Epsom Salt in 1 and 1/2 cups of warm water.(Alternatively you could use 75ml of lemon juice.)Remove from heat and gently stir together.In about 5 to 10 minutes the curds will separate.
Step 5: Your colander with a mesh bag or cloth makes an excellent mold. Skim out curds and pour into mold.Press down with a small plate and heavy object.Leave for about 20 minutes.
Step 6: enjoy
One 12-ounce package fresh udon noodles (or substitute with dry pasta/noodles)
4 cups chicken or vegetable stock
1/2 cup thinly sliced carrots
1/2 cup snow peas, sliced on the diagonal
1/2 cup fresh mushrooms
2 tablespoons white miso (shiro miso)
1/2 cup green onions
1. Cook the udon noodles according to the package directions, drain and set aside.
2. In a large saucepan, bring the stock to a boil. Lower the heat to medium and add the carrots and cook until the carrots are crisp-tender, 1 to 2 minutes. Add the snow peas and cook until slightly tender but still bright green, about 1 minute. Add the mushrooms, cook for 30 seconds and remove from the heat.
3. Spoon the miso in a medium bowl and add a ladleful of hot broth. Whisk until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. Do not boil the soup with the miso, as the miso will become gritty. Stir in the noodles and the green onions.