Veggie Life, Summer 2001: Sweet Hijiki Battleship Sushi

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* Exported from MasterCook *

 

SWEET HIJIKI BATTLESHIP SUSHI (Gunkan Maki Sushi)

 

Recipe By :Robin Asbell

Serving Size : 0 Preparation Time :0:00

Categories : Small Bites and Sides

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Topping

1 ounce hijiki -- rinsed

2 medium carrots -- finely diced

1 tablespoon vegetable oil

3 tablespoons soy sauce

2 tablespoons sugar -- fructose, or honey

3 tablespoons mirin

1 cup brewed green tea or water

2 nori sheets

1/4 recipe Sushi Rice with Millet or Brown Sushi Rice

1 tablespoon wasabi

 

1. To make topping: In a medium bowl, cover

hijiki with warm water and soak for 10 min-

utes. Drain, pressing out excess water. Chop

coarsely and set aside.

2. In a large nonstick skillet over medium-

high heat, saute carrot in oil for 1 minute.

Add hijiki and saute for 5 minutes. Stir in soy

sauce, sweetener, mirin, and tea. Bring to a

boil over medium-high heat. Reduce to sim-

mer, stirring frequently, until neatly dry, about

15 minutes. Chill until ready to assemble.

3. To assemble: Using scissors, cut nori into

inch-wide strips (6 per sheet) along longest

edge. Reserve and keep dry.

4. On a work surface or platter, mound a

heaping tablespoon of rice. With damp fin-

gers, using even pressure, form rice into a rec-

tangular or marquise-shaped boat about 3/4-

inch high. Dry your fingers, and wrap a strip

of nori around the rice, keeping bottom edge

of nori flush with the work surface and leav-

ing a l/4-inch " rail " around the top. Moisten

the end of the nori strip and press to seal.

With " ship " flat on the work surface, hold

sides and gently press rice down to compact

and level it. Top " ship " with a dab of wasabi

and a heaping tablespoon of hijiki topping.

Repeat with remaining ingredients.

VEGAN

PER 2-PIECE SERVING: : 135 CAL (19% from fat), 3g PROT.

3g FAT, 25g CARB, 605mg SOD, Omg CHOL, 5g fiber.

 

 

Source:

" Veggie Life, Summer, 2001 "

Yield:

" 12 pieces "

 

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Per Serving (excluding unknown items): 313 Calories; 14g Fat (38.8% calories

from fat); 4g Protein; 45g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

3137mg Sodium. Exchanges: 4 Vegetable; 2 1/2 Fat; 1 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0