How To Make Great Sushi?
What determines good sushi? From health point of view about any food, nutrition, taste and absence of "harm" are the key factors. Sushi is often made not for health but for taste and sales. A good food should feature fiber, good fat and some protein.
1/2 cup of cooked and chilled buckwheat + 1/2 cup of cooked and chilled organic white/brown rice. You can cook them in one pot (1/4 cup +1/4 cup of dry grains), add salt and 1 Tbsp of avocado oil (or ghee or MCT oil), 1/2 tsp of dry ginger. Use 1 sushi sheet, spread the cooked grains leaving out 2 cm at the top, wet the top with your fingers.
Put 2 Tbsp of sauerkraut on the lower end, some thinly sliced cucumber and avocado (optional), roll your sushi tightly from the bottom to the top. Your wet top should stick to the roll. Cut carefully with a wet knife applying light pressure and moving it like a saw. Serve as a side dish or with a salad.
What is good about the recipe?
- It is tasty!
- It takes about 30 minutes + time to cook and chill grains.
- These are the benefits of sushi with buckwheat.
- They have more nutritional value than sushi with white rice: more minerals, fiber, and protein.
- They contain an ample amount of resistant starch (in cooked and chilled grains) and fermented veggies that help beneficial bacteria in GI tract and promote weight loss.
- They have good fat that will stabilize blood sugar level after the meal.
- Good carbs + good fat + good protein = great food.
What are your criteria of good food?