Seaweed is a nutrient-rich food that is not often encountered in an American diet. Sea vegetables are a great source of many minerals including iodine, calcium, and absorbable iron. For more information on the health benefits of seaweed check out this page on The World’s Healthiest Foods.
I called this recipe “sloppy” sushi because it has all the elements of sushi, but I didn’t bother to roll it up it a neat little package. You just scoop it all up in the nori, smoosh it into a little bundle and eat it!
The white rice that is traditionally used for sushi is sticky because it is high in a gluey kind of starch. Brown rice sushi usually falls apart easily because the rice is much lower in sticky starch. To make my rice sticky I added the traditional rice vinegar plus some ground up flax seeds. Flax meal gets gooey when you add warm water to it, so I stirred it in when the rice was just about finished cooking but still had a lot of moisture in it. I don’t have any specific measurements for you, it was around 1/3 cup of flax meal to 2 cups rice, plus a big splash of rice vinegar. This also adds some healthy omega 3 fatty acids to your snack.
I also added a dash of toasted sesame oil to my rice for flavor.
- 3 sheets toasted sushi nori
- ½ cup cooked sticky brown rice
- A smattering of veggies of your choice
Nori usually comes in larger sheets, so cut yours down into a piece you can comfortably hold in your hand. I cut mine into fourths.
Scoop a Tablespoon or two of rice into your nori, then top with vegetables. Smoosh it all up into a little ball and put directly in your mouth!
For my vegetables I used radishes mixed with some pickled ginger, and it turned out great.