What’s this all about?
We love whole grains! We have found that we prefer their flavor. They are also far healthier than the refined foods which characterize the typical modern diet.
Switching to whole grains helps maintain a low glycemic diet. That means you will have more sustainable energy levels throughout the day, and probably fewer problems with weight control.
We created this website with one goal: to build an online community of like-minded people who either share our enthusiasm about whole grains or just want to learn more about them.
Brown Rice Temaki Sushi (Hand roll Sushi) |
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Written by Whole Grain Gourmet | |||
Monday, 11 February 2008 00:00 | |||
This recipe is a family favorite that is as much fun to make as it is to eat. It’s also remarkably simple to prepare. Our version is with whole grain brown Calrose rice. We prep the ingredients on platters and then each person makes their own hand rolls at the table. It’s delicious and it turns the meal into an event. We are particular about the raw fish that we eat, so we normally save that for the sushi bar. At home, we make our temaki with broiled fish and shrimp. Not very traditional, but delicious nevertheless. One of our favorite rolls, pictured above, is commonly called a salmon skin roll. Salmon skin is actually the thin strip of fatty salmon belly meat, with skin attached, that has been broiled crisp like bacon. Don’t worry, that’s omega-3 your getting. It’s quite beneficial to your health. Salmon skin gives the temaki a nice crunch, and a wonderful flavor. We also frequently use Mahi-Mahi, which is especially nice when really fresh. We add cucumber, avocado, mango, and pickled burdock root. It is a sensational combination of flavors. We top it off with a light dusting of furikake and roasted sesame seeds and then just a drizzle of tamari. The result is a light, satisfying, and very healthy meal.
Brown Rice Temaki Sushi (Hand roll Sushi) Ingredients:
The following items can be found at most Asian markets:
Preparation:
To make a hand roll:
serves 4
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