- Whole grain rice (2 cups)
- Carrots (1 large or two small)
- Hijiki seaweed (one handful)
- Nori (a packet of 10)
- Pickled ginger (4 tablespoons)
- Ripe avocado (1 large or two medium)
- Lemon or lime (1 tablespoon)
- Soya sauce or shoyu or Bragg liquid aminos (to taste)
- 2 cups whole grain rice and 2 cups water in a pot with a lid
- Handful of dried hijiki seaweed in a bowl
The Next Day
Rinse the rice and drain it. Then, add 4 cups of water to 2 cups of rice. Bring to a boil and then turn to simmer and allow to simmer gently for about 40 minutes, or till all the water has been absorbed into the rice. While the rice is simmering, add a couple of pinches of salt to the cooking pot.
Rinse the hijiki and put aside to drain.
- Prepare the carrots.
- Slice them long ways and from the long strips, make very thin, finger–length carrot sticks.
- Peel, remove the seed and cut the avocado into bite size chunks. Add a squeeze of lime or lemon to the avocado so it retains its green colour and remains fresh.
- In a large bowl, combine all the ingredients except the nori. Stir the carrots, hijiki seaweed and pickled ginger together with the rice. Add some dashes of shoyu or soya sauce or Bragg liquid aminos to the mixture and stir it in.
- Cut the paper thin sheets of nori into 4 squares per sheet. Count about 8 squares per person who will be eating.
- Have some wasabi in a separate small bowl which people can take as a complementary taste enhancer.
- For eating the sushi rice, people can be served some of the rice mixture on their plate and then wrap some of it in a nori seaweed, dip it in soya sauce, add wasabi to taste and enjoy!
This dish is best served with miso soup