Every Wednesday Karen Jacobs EdD, OTR/L, CPE, FAOTA hosts the Sargent Choice Test Kitchen in StuVi 2 Apt. 2302 from 8-11pm. She kindly welcomes the BU community to make and test new Sargent Choice recipes while we eat, talk and play games like Apples to Apples or Bananagrams.
No, we’re not about to stop, drop, and roll – We’re about to make some Sargent Choice Vegetarian Brown Rice Sushi!
This recipe had our highest attendance yet for our test kitchens this spring semester. So, next time you’re craving sushi turn it into a party by getting some friends and making it together.
In addition to being delicious, these sushi rolls are also incredibly simply to make. The hardest part is cooking the rice, so if you’ve cooked rice before you know that means this recipe is a piece of cake! Or… I mean… a roll of sushi, I suppose…
The students had a lot of fun making their own sushi rolls and having the freedom to put in all their favorite ingredients. Each roll was unique and everyone loved his or her creation.
See you next week!
Sargent Choice Vegetarian Brown Rice Sushi
Yields 2 Servings, 6 pieces each
- 2/3 cup dry short-grain brown rice
- 1 cup water
- 2 teaspoons light soy sauce
- 2 Tablespoons seasoned rice vinegar
- 1 teaspoon wasabi powder
- 2 (8¼ x 7¼ in) sheets roasted nori (dried layer)
- ½ Kirby cucumber, peeled, seeded, and cut into thin slices
- ½ medium carrot, cut into 1/16 in think matchsticks
- ½ small California avocado, peeled and cut into thin slices
- ¾ ounces radish sprouts, roots trimmed
- 6 ounces firm tofu, cut into several long pieces
(Also feel free to add or substitute your own favorites – we tried things including cooked sweet potato, and chives as well)
1) Prepare brown rice as directed with 1 teaspoon sauce.
2) While rice is standing, stir together vinegar and remaining teaspoon soy sauce.
3) Transfer rice to a wide, nonmetal bowl and sprinkle with vinegar mixture. Toss gently with a large spoon to combine. Cool rice, tossing occasionally, for about 15 minutes.
4) Stir together Wasabi and teaspoon of water to form a stiff paste. Let stand for at least 15 minutes to allow flavors to develop.
5) Arrange 1 sheet of nori shiny side down on a sushi mat lengthwise (if you don’t have a sushi mat, you can just roll it by hand on a clean counter or table). With damp fingers gently press ½ the rice onto the nori with a 1¾ in border on the farthest edge.
6) Starting 1-in from the side nearest you, arrange half the cucumber matchsticks, carrot matchsticks, avocado slices, and tofu pieces in an even strip horizontally across the rice (you may need to cut pieces to fit). Repeat with half the radish sprouts, letting some sprout tops to extend beyond the edge.
7) Roll the bottom edge of matt toward the top edge while holding the filling in place and pressing firmly. Continue rolling to the top and press firmly to seal roll. Let stand for 5 minutes with the seam down and cut crosswise into 6 pieces with a wet knife.
8) Repeat steps 5-7 with the second sheet of nori.
1 Serving (6 pieces)
|Saturated Fat||1.5 g|