Sushi, Brown Rice with Sauerkraut & Gomashion
I love the combination of the UMAMI (that extra fifth taste) taste of NORI sea weed, roasted sesame seeds (GOMASHIO), my wonderful lacto fermented red kraut (or sauerkraut) and the nuttiness of soaked and cooked brown rice. just so yummy when i have so little time to prepare because i am ravenously hungry.I have included the optional drizzle of kombucha and
Servings: 1
Ingredients
Main ingredients
- 1 sheet Nori
- 1/4 cup Brown rice (cooked)
- 2-4 tbs Red or Sauerkraut Depending on how salty it is
- Gomashio Sprinkle
- Kombucha vinagrette Optional
Gomashio
- 1 cup Organic sesame seeds (soaked)
- 1 1/2 tbs Murray River pink salt flakes (OR 1 tbs celtic sea salt
Kombucha Miso Vinaigrette
- 1 tbs Light brown miso
- 2-3 tbs Matured Kombucha (vinegary - leave it to ferment for 5 days)
- 4-5 tbs Light (not toasted) sesame or extra virgin olive oil
Instructions
Main dish
- Lay out sheet of nori Add rice Add red or sauerkraut, Add generous sprinkle of gomashio Drizzle with kombucha and miso light vinegarette
Gomashio
- Roast sesame seeds and salt on a pan, low heat Roast until the seeds becomes light brown. MAKE sure you turn off the heat before it is golden brown or you risk burning the seeds. Transfer to a heat proof bowl immediately to stop it burning. Once cooled, keep in a jar in fridge, will keep for months.I sprinkle this on everything: cooked brown rice, boiled eggs, steamed veggies…so delicious, kinda lift bland tasting food to a new height. I love it sprinkled on toasted sourdough with a spread of miso.
Kombucha Miso Vinaigrette
- Add light brown rice miso to the matured kombucha (vinegary – leave it to ferment for 5 days) Add the oil Put all in a small jar and shake to high heaven until they emulsify. it will keep for a week in fridge and brilliant to use in green salads, japanese coleslaw…
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