Sushi has to be my favorite late-night post-workout meal — I love the taste of fresh tuna with a nice kick of heat from wasabi. But since I don't like how nori tastes, I've been limited to nigiri sushi, which is a thin slice of raw fish placed on a bit of sushi rice. My cravings for a hand roll led me to making my own sushi at home. Not only is it cheaper, it's much healthier too. Following this Epicurious recipe on how to make sushi rice, I swap out standard sushi rice for short-grain brown rice instead. I also use soy wraps, a nori replacement that is made from soy protein. Soy wraps are vegan, nonfat, and gluten free. Though I wish I could get all the amazing health benefits that nori has, I'm excited that I can finally have hand rolls!At home, I get creative and fill my sushi with whatever fresh veggies or fish I have on hand. Last night that meant cucumbers, avocado, yams, and tuna. An added plus to using brown rice is that it keeps me fuller longer, which means I don't need to devour too many pieces at once.
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