With less rice and a light spray of low sodium lemon-soy, this remarkably tasty Nori-Maki is just what the doctor order for subtracting salt!
|Prep Time||20 Minutes|
|Cook Time||30 Minutes|
- 1 cup Sushi Rice
- 1.5 cups water
- .25 cup Seasoned Rice Vinegar
- 6 oz Chicken Strips
- 6 ea Medium Shrimp
- 3 Tbsp Reduced Sodium Soy Sauce
- 1 Tbsp toasted sesame oil
- .25 ea English Cucumber
- 1 ea avocado
- 4 ea Spring Onions
- 2 ea Medium Carrots
- 4 ea Sheets of Nori (roasted seaweed)
- 1 Tbsp Wasabi Paste
- 2 Tbsp lemon juice
- 1 Tbsp Toasted sesame seeds (ground)
- Gently and repeatedly rinse the ‘sushi-grade’ rice until the water remains mostly clear. Combine the drained rice in a spacious, heavy-bottom saucepan with one and a half cups of fresh water. Place over a medium-high heat until the rice comes to a boil. Reduce the heat to very low, cover the pot and gently simmer/steam for 20 minutes.
- Remove cooked rice from heat and let stand 10 minutes. Then turn the rice out onto a spacious tray to cool. With a wooden spatula, gently plow through the rice to create cooling furrows. Also sprinkle with the seasoned rice vinegar during this process. Once the rice is at room temperature and ﬂavored, cover and rest until ready for use with the Nori-Maki.
- Cut raw chicken breast into narrow strips resembling shoestring French fries. Clean and split raw shrimp. Make partial cuts down the outer curve of the shrimp to release the muscle and straighten. Marinate both chicken and shrimp, separately, with low sodium soy and sesame oil for a few minutes. Grill or pan-fry over medium heat for 3 to 4 minutes until ﬁrm. Reserved for assembly.
- Clean and prep all vegetables into thin strips, again resembling shoestring French fries, approximately 3 inches long.
- Lay single sheet of Sushi Nori (dried seaweed) on bamboo rolling mat. Spread and press thin portion of rice over Nori sheet. Apply light smear of Wasabi to rice in a thin horizontal line before assembling vegetables, chicken and/or shrimp across the rice. Then roll and cut each Nori-Maki into 8 pieces to serve.
- Combine 2 tablespoons low sodium soy sauce and two tablespoons strained fresh- squeezed lemon juice in a tiny spray bottle. Shake, then atomize sauce over sushi rolls instead of dipping. Dust with ground sesame seeds - optional.
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