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Yoke’s quick 2 min lacto fermented snack: brown rice sushi w sauerkraut & gomashion drizzle of kombucha miso vinaigrette

Yoke’s quick 2 min lacto fermented snack: brown rice sushi w sauerkraut & gomashion drizzle of kombucha miso vinaigrette

Okay I generally eat a huge breakfast, and an after school lunch & dinner with my daughter and no dinner (have done this over 15 years). the reason for this is not because i want to loose weight but because i can’t sleep if i eat a big meal so close to my (very early) bed time.

Occasionally though i get really really peckish in the evening when my daughter has her supper. this snack is one i love and i can still have wonderful sleep afterwards, because it must be very easy to digest and it is light (i generally only have two).

This is my current number one snack, something that is very tasty and so quick to prepare and most importantly it is so satisfying (did i mention ‘good for you’). the secret of making this quickly – is to have all these things in your fridge. left over brown rice, raw sauerkraut (a must to make at home) and ready made gomashio (recipe follows) and an optional drizzle of kombucha miso vinaigrette (recipe follows)

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
Prep Time2 mins
Total Time2 mins
Servings: 1
Author: YOKE MARDEWI, WILD SOURDOUGH

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…

gomashion

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