Brown rice sushi and ecopsychology
Brown rice sushi and ecopsychology
A sushi recipe you can eat the next day and some reflections on healing in nature.
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 cups brown rice
- 4 cups water
- 6 nori sheets
- 3 tbsp apple cider vinegar
- 2 tbsp tahini
- 1 tbsp tamari
- 1 Lebanese cucumber, cut into strips
- 2 avocado
- 1 tbsp lemon juice
- Pinch sea salt
- 2 tbsp white sesame seeds
- 2 tbsp black sesame seeds
- 2 sticks wakame seaweed, hydrated in water and drained
Method
- To cook the rice place the brown rice and water in a pot with a good snug lid. Bring to the boil and then reduce the heat as low as it will go. Cook until the rice has absorbed all the water and small holes are visible. Remove from heat and allow to rest for 10 to 15 minutes. Resist all temptation to remove the lid at this stage.
- Mix tahini, apple cider vinegar and tamari in a bowl and add to the brown rice when all the water has absorbed and the rice is still warm. Stir in thoroughly and allow the rice to cool to room temperature.
- Mash the avocado roughly with a fork, add the lemon juice and sea salt.
- Arrange everything in front of you with a small bowl of clean water to dip your hands as you roll the sushi.
- Place nori sheet shiny side down on a sushi rolling mat. The slats of the mat should be horizontal.
- With slightly wet hands spread the brown rice mixture in an even layer on the nori sheet leaving a 2 cm gap at the end.
- Spread an even amount of avocado in the middle – about a 2 cm wide. Scatter with sesame seeds and arrange cucumber batons and wakame on top.
- Roll the sushi mat keeping pressure on the filling in the centre as you are rolling.
- When you get to the end of the roll, dip your hands in the water and run along the edge of the nori sheet to help seal as it rolls. Repeat until you have used all of the rice mixture.
- Refrigerate at least an hour before you cut. Slice with a very sharp wet knife into approximately eight or nine pieces and serve with tamari and wasabi.
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