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
Prep Time2 minutesmins
Total Time2 minutesmins
Servings: 1
Author: YOKE MARDEWI, WILD SOURDOUGH
Ingredients
Main ingredients
1sheetNori
1/4cupBrown rice (cooked)
2-4tbsRed or SauerkrautDepending on how salty it is
GomashioSprinkle
Kombucha vinagretteOptional
Gomashio
1cupOrganic sesame seeds (soaked)
1 1/2tbsMurray River pink salt flakes(OR 1 tbs celtic sea salt
Kombucha Miso Vinaigrette
1tbsLight brown miso
2-3tbsMatured Kombucha(vinegary - leave it to ferment for 5 days)
4-5tbsLight (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…