1/2 cup short-grain brown riceSoak the rice in 2 cups water for one hour, then bring to boil on as low heat as possible in covered pot and do not remove the cover to look at or stir the rice. Lower the heat even more in 5 minutes when boiling lightly to cook the rice as slowly as possible for another 15 minutes. Then let the rice sit for another 30 minutes, off the flame, without taking off the cover. This will make the rice soft and sticky to use in the sushi.
4 sheets of seaweed sushi wrap (purchase in health food store or oriental market)
1 tablespoon mustard
1 tablespoon canola mayo
1 teaspoon onion flakes
1/4 cup raw unhulled sesame seeds
1/2 cup shredded carrots
1 avocado, sliced thin
Lay the seaweed sheets on a piece of plastic wrap and then spread rice smoothly to about 1/4 inch thick with back of spoon evenly over the seaweed. Brush on a very think coating of mustard and mayo mixed together and then sprinkle it with some onion flakes and the raw unhulled sesame seeds that have been toasted lightly in a pan. Lay a strip of shredded carrots and avocado along one end.
Begin rolling by lifting plastic under seaweed roll and pressing ingredients with fingers. Roll up carefully. Repeat using all ingredients to make 4 rolls. Cut each roll crosswise into 6 to 8 equal slices. Best refrigerated and eaten cold. Serves 4.
St. Patty’s Peanut Butter and Date Jelly Sandwich
1 cup frozen peas, thawedMash peas with fork and mix and mash well with peanut butter. Spread on coarse whole-grain bread with date jelly. Date jelly is made by mashing 2 medjool dates with dried apricots or dried mangoes that have been soaked overnight in soymilk. Serves 4.
1/4 cup unsalted peanut butter
2 medjool dates
1/2 cup dried apricots or mangoes
1/2 cup soy milk