Once again the idea for this snack came from Sara in the Human Nutrition Lab, I don’t know what I’m going to do for Healthy Snack Sunday when I don’t work there anymore!

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.
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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!

How to make your brown rice sticky

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.

Sloppy sushi
  •   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.

If you live in the Pacific Northwest, you can get locally harvested nori from Sound Sea Vegetables.



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