For today’s low/no salt prompt, I made something that’s often needlessly packed with sodium: sushi. I also made it as something that’s also high in added sodium: burritos. Bring it.
So, I love sushi and I love to get it out places since I almost always can guarantee its vegan status. The ingredients are often simple and written plainly on the menu (barring any wacky “special” rolls). This makes for an often stress-free meal when I’m dining out with other people. However, when I’m at home, I like to get fancy with sushi. The only thing is, I don’t like to assemble it. Which, I would say, is what gives sushi its magical appeal. It’s assembled in such a particular way and cut so precisely. The ingredients should be quality, to be sure, but for vegans, you can stay simple with your favorite raw/cooked veggies and fruit for the filling/toppings and pairing them with a well-cooked sushi rice.
Normally, if I were at home alone, I would throw all my ingredients in a bowl and call it a day. However, I decided to strike a happy medium and roll my filling into a sushi burrito. There’s only one roll required here and the shape is like a sushi roll ate another sushi roll: large. The plus side is that you can eat this with your hands and not wash chopsticks. See? I’m still managing to make this lazy.
Feel free to use sweet brown rice (must be sweet or it will not stick) or another whole grain sticky rice (purple is nice). The filling is customizable. I added steamed beet, beet greens, carrot, asparagus, and seasoned wakame to mine. Salt is not needed because the beets have a nice earthy sweetness. To enhance the savory aspects of the seaweeds, I marinated my wakame in hot water, ginger powder, garlic, onion powder and chili flakes. There was plenty of flavor in these without adding tons of salt or soy sauce.
If you want to be super anti-inflammatory about it, add fresh ginger and make turmeric rice. 😉
- 1 cup steamed and cooled sticky/sushi rice (cook per instructions; I used the white variety)
- 1 sheet dried nori
- Julienned veggies/fruit/I used:
- 1/2 teaspoon dried wakame, reconstituted in about 2 tablespoons water
- 3 thin stalks of asparagus
- 3 strips carrot
- 3 strips steamed beet
- 1/4 cup raw baby beet greens
- Spices for wakame soaking water:
- 1/4 teaspoon ground ginger
- 1/4 teaspoon granulated garlic
- pinch onion powder
- pinch dried chili flakes
- dried cilantro, sprinkling, optional
- Wet your hands with water and place the cool cooked rice in an even layer on the nori sheet. Cover almost all of the surface area but leave some room at the ends.
- Add your fillings in single lines to the middle of the burrito.
- Carefully roll the burrito closed as per the pictures below on a sheet of either wax or parchment paper. You can also use a sushi mat if you have one available.
- Cut the burrito in half and serve!