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Triple Seaweed Brown Rice Sushi

Serves 4.

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    My first introduction to foraging came from an afternoon kayaking in Tofino, BC. I harvested noodle-like kelp to enjoy that evening in brown rice sushi, and later, when dry, to grind and store in the pantry. However, there’s no need to hop in a kayak to make this recipe—use dried seaweed, available at natural food stores, instead.

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    Increase the protein by adding wild smoked salmon, smoked tofu, or tempeh.

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    Triple Seaweed Brown Rice Sushi

    Ingredients

    • 1 cup (250 mL) water
    • 1/2 cup (125 mL) uncooked short-grain brown rice
    • 1/2 tsp (2 mL) kelp granules, or sea salt
    • 1 Tbsp (15 mL) unseasoned rice vinegar, or apple cider vinegar
    • 1 avocado, peeled and pitted
    • 2 tsp (10 mL) lime juice
    • 1/2 tsp (2 mL) dried wasabi powder, or prepared wasabi paste
    • 4 sheets nori (laver or sushi roll paper)
    • 1 cup (250 mL) dried whole dulse, roughly chopped, or rehydrated wakame, roughly chopped
    • 2 tsp (10 mL) sriracha, optional
    • Pickled ginger, chives, and pea shoots, for garnish
    • Gluten-free tamari or soy sauce, optional

    Nutrition

    Per serving:

    • calories155
    • protein3g
    • fat6g
      • saturated fat1g
      • trans fat0g
    • carbohydrates23g
      • sugars0g
      • fibre3g
    • sodium240mg

    Directions

    01

    In medium saucepan, combine water, rice, and kelp. Bring to a boil, reduce to a simmer, cover, and cook for 45 minutes. Remove from heat and steam, covered, for 5 minutes. Stir in vinegar with a fork, slightly mashing the rice. Cool to room temperature.

    02

    In small bowl, mash avocado with lime juice and wasabi.

    03

    To roll sushi, place sheet of nori on a sushi mat and top with thin layer of rice. On wide bottom edge closest to you, add a smear of avocado and sprinkle of chopped dulse or wakame. Roll tightly, using sushi mat to help squish everything together with each turn. Wrap roll in parchment and refrigerate. Repeat with remaining ingredients.

    04

    Slice each roll into 6 pieces and dot with sriracha, if using. Garnish with pickled ginger, chives, and pea shoots. Serve with gluten-free tamari or soy sauce, if desired.

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