These rolled sushi balls make a perfect family-friendly meal. Getting young chefs to participate in filling and rolling their own sushi is a great way to get kids interested in cooking and involved in mealtime preparations.
1 tsp (5 mL) coconut oil
1/4 lb (125 g) ground chicken
1 tsp (5 mL) low-sodium soy sauce or tamari sauce
1/4 tsp (1 mL) toasted sesame oil
2 cups (500 mL) baby spinach leaves
1/4 cup (60 mL) prepared kimchi, finely chopped
1 green onion, finely sliced
1/2 tsp (2 mL) hot sauce (optional)
2 cups (500 mL) prepared sushi rice (see recipe for Sushi Rice)
1 Tbsp (15 mL) toasted sesame seeds, for garnish
2 sheets of nori, cut into 3/4 in (2 cm) strips, for garnish
Preheat coconut oil in frying pan over medium heat. Add chicken and sauté until cooked through, about 4 minutes. Stir in soy sauce, sesame oil, spinach, and kimchi. Continue to cook, stirring frequently, until spinach has wilted, about 2 minutes. Stir in green onion and hot sauce (if using) before transferring mixture to bowl. Refrigerate until cool enough to handle.
Dampen hands to help prevent rice from sticking to them while forming balls. Gather approximately 3 Tbsp (45 mL) rice and press into a patty roughly the size of your palm. Place 1 Tbsp (15 mL) chicken filling in centre of rice and fold up edges to enclose filling and patch any holes with extra rice. Roll between your hands a few times to achieve a round ball. Set aside on plate and cover with slightly damp cloth while forming remaining rice balls.
Sprinkle tops with sesame seeds before wrapping a strip of nori around each.
Serves 10.
Each piece contains: 74 calories; 3 g protein; 2 g total fat (1 g sat. fat, 0 g trans fat); 10 g total carbohydrates (0.5 g sugars, 1 g fibre); 47 mg sodium
Fanciful fillings
The sky’s the limit when you’re creating flavourful fillings for Sumo Sushi. Try these noteworthy combinations or simply get creative with last night’s leftovers.
source: "Summer Sushi", alive #380, June 2014
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.