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Spring Sushi Roll
[“Allyn’s Kitchen”]
This is a complete meal oozing with intact enzyme activity. Starting with the mineral-rich and chlorophyll-rich nori, nourishing brown rice mixed with digestive aid rice wine vinegar, and full of essential fatty acid-rich sesame seeds, avocado, and fish. Furthermore it is bursting with life force from the sprouts and green beans, and uncompromised protein from the beans and fish. Adding to this the hint of wasabi, and you can basically dine on your medicine in the style of emperors!
Ingredients
- 1 cup short grain brown rice
- 1 avocado
- 1 handful spicy sprouts
- 1 handful green beans
- 1 small, thick piece fresh tuna (optional)
- 1 to 2 tablespoons rice wine vinegar
- wasabi (green horseradish), to taste
- sesame seeds (to taste)
- nori (dried sheets of seaweed)
Directions
Ahead of time, prepare sticky brown rice.
Next, prepare avocado-wasabi past.
Scoop out the ripe avocado meat with a spoon, placing meat into a small mixing bowl.
Mash and puree.
Add fresh creamed wasabi to taste.
Set aside.
Examine fresh tuna (or other fish, removing any bones or marginal flesh, and cut into strips.
Clean and set aside to drain on paper towels, both the green beans and the spicy sprouts.
Once rice has cooled to room temperature, add rice wine vinegar and mix well.
You may add sesame seeds in with the rice, or sprinkle inside the roll, whichever you prefer.
Lay one piece of nori flat on sushi roller/bamboo mat.
Add thin layer of prepared rice, leaving approximately ½ to 1 inch nori uncovered at all edges.
Carefully place 2 to 3 beans the length of the rice, follow with about ¼ inch thickness of sprouts laid beside them, and then strips of tuna across the nori, taking care to place the ingredients in the lower middle third of the nori square.
Next add avocado-wasabi paste, and sprinkle sesame seeds if they were not added to the rice.
Roll (which is more like gently pressing together) up to the last inch of nori.
Moisten the remaining 9unriced) edge of nori and continue to roll/press so that the moistened edge will stick to itself.
Slice and serve.
About the Author
Dr. Alyn Cano Alwa’s food experimentation history began early as she watched and assisted her “Cajun” grandmother prepare the daily meals from a wide array of ingredients, uncommon to most households. Her parents opened and operated one of the first full service Mexican restaurants in the United States and went on to create a well known national chain. El Torito. Dr Alwa apprenticed by assisting her mother researching and developing recipes, menus and artistic food presentations for El Torito.
When she married into a south Indian family, she continued her tradition of watching and assisting in the kitchen, and began to appreciate the intricacies and delicacies of southern Indian cooking. She developed a love and fascination with natural and ethnic foods – a fascination which persists to this day. She professes a common essential ingredient to all fine cuisine – love. Dr. Alwa believes the discerning factor for an exquisite dish and a superior preparer is the love and awareness put into the selection and preparation of the ingredients, as well as the emotional and healing gift it is to those for which it was prepared.
Published in Health & Healing Wisdom
Spring 2000 | Volume 24, Number 1
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