If you like sushi, this video and recipe is for you. I reveal some very important sushi secrets on this live cooking segment on Charlotte Today…Did you know that most California rolls are made with imitation crab meat (i.e. minced fish protein by-product, egg whites, MSG, artificial food coloring and other chemical additives and preservatives)?
- In a bowl, stir together quinoa, vinegar and sugar
- On a cutting board, slice avocado, red pepper, carrot and cucumber into small thin strips.
- Trim hard ends of asparagus
- Spread a thin layer of quinoa on one nori sheet, covering the whole sheet, except 1 inch space along far edge
- Place strips of avocado, red pepper, carrot, cucumer and asparagus on nori sheets on the near end on top of quinoa
- Moisten the clean edge of nori with a bit of water
- Beginning at the filling end, roll up the nori very tightly with a bamboo sushi mat and press firmly when you get to the moistened side to seal.
- Repeat these steps for the remaining nori sheets
- Cut each roll into 6 pieces
- Serve with namu shoyu sauce for dipping, sriracha, wasabi, and/or pickled ginger
Here are some of the special organic ingredients I used, along with an affiliate link to get them online if you can’t find them in your local grocery store:
- Bamboo sushi mat (This mat is crucial in making sushi that won’t fall apart and is tightly rolled)
- Organic quinoa
- Organic rice wine vinegar
- Organic coconut palm sugar (The best and most clean sugar on the market)
- Organic black sesame seeds (In Chinese medicine, black sesame seeds are used to promote a healthy kidney and liver, and they are also high in several vitamins and minerals)
- Organic nori sheets (A must to avoid pollutants and toxins often in water where seaweed is grown)
- Organic namu shoyu sauce (Raw, non-GMO, unadulterated, fermented and teeming with live enzymes – a step above the regular organic tamari)
- Organic pickled ginger (I love having a jar of this around when I make sushi. Without it – sushi is just not the same)
- Organic sriracha sauce (This sauce is the bomb – it’s sooooo spicy! A tad goes a long way and there’s no nasty preservatives)
- Organic wasabi powder (It’s so easy to make – just mix with water)
A very big thank you goes to Healthy Home Market for providing the ingredients for today’s cooking segment and to the hosts Colleen Odegaard and Ramona Holloway, Associate Producer Bob Carroll, Production Assistant Kellie Brown and of course Yasu, my dear sushi chef extraordinaire and friend.
P.S. Want more secrets? Check out these two posts that go into detail about how to order sushi and which ingredients to avoid.
And if you like posts like this – share them with your friends – I bet they didn’t know most wasabi in the U.S. was full of food coloring. Please spread the word – we don’t want our loved ones eating petro-chemicals!