Brown rice is not traditionally used for sushi in Japan, but since it's such a healthy whole grain, we've decided to bend the rules. You'll have leftover vegetables, which are great for salads. Active time: 25 min Start to finish: 1 1/4 hrShareShare “Vegetarian Brown Rice Sushi Rolls” on FacebookShare “Vegetarian Brown Rice Sushi Rolls” on TwitterShare “Vegetarian Brown Rice Sushi Rolls” on PinterestShare “Vegetarian Brown Rice Sushi Rolls” on Google+Email “Vegetarian Brown Rice Sushi Rolls” YieldMakes 1 servingIngredientsScant 2/3 cup short-grain brown rice*1 cup plus 1 teaspoon water2 teaspoons soy sauce2 tablespoons seasoned rice vinegar**1 teaspoon wasabi powder**2 (8 1/4- by 7 1/4-inch) sheets roasted nori** (dried laver)1/2 Kirby cucumber, peeled, seeded, and cut into 1/16-inch-thick matchsticks1/2 carrot, cut into 1/16-inch-thick matchsticks1/2 firm-ripe small California avocado3/4 oz radish sprouts*, roots trimmedSpecial equipment: a bamboo sushi mat**Accompaniments: soy sauce for dipping;

sliced gari ** (pickled ginger)Preparation Rinse rice well and bring to a boil with 1 cup water and 1 teaspoon soy sauce in a 1- to 1 1/2-quart heavy saucepan, then reduce heat to very low and simmer, tightly covered, until water is absorbed, about 40 minutes. Remove from heat and let rice stand, covered, 10 minutes. While rice is standing, stir together vinegar and remaining teaspoon soy sauce. Transfer rice to a wide nonmetal bowl (preferably wood, ceramic, or glass) and sprinkle with vinegar mixture, tossing gently with a large spoon to combine. Cool rice, tossing occasionally, about 15 minutes. Stir together wasabi and remaining teaspoon water to form a stiff paste. Let stand at least 15 minutes (to allow flavors to develop). Place sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Using damp fingers, gently press half of rice (about 3/4 cup) onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you.

Arrange half of cucumber in an even strip horizontally across rice, starting 1 inch from side nearest you. (You may need to cut pieces to fit from side to side.) Arrange half of carrot just above cucumber in same manner. sushi grade fish market sacramentoPeel avocado half and cut lengthwise into thin slices, then arrange half of slices just above carrot in same manner. how to make yo sushi chocolate mochiRepeat with radish sprouts, letting some sprout tops extend beyond edge.yanagi sushi order online Beginning with edge nearest you, lift mat up with your thumbs, holding filling in place with your fingers, and fold mat over filling so that upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging edge of mat farthest from you to tighten. yo sushi menu trafford centre

(Nori border will still be flat on mat.) Open mat and roll log forward to seal with nori border. (Moisture from rice will seal roll.) Transfer roll, seam side down, to a cutting board. Make second log in same manner, then cut each log crosswise into 6 pieces with a wet thin-bladed knife. where to buy sushi grade ahi tuna los angelesServe with wasabi paste, soy sauce, and ginger.where to buy sushi grade fish in victoria bc Easy ethnic lunches for kidshurtownia sushi online If the thought of making another boring sandwich makes you and your kids say “blah,” try one of these yummy lunch ideas instead. These easy, ethnic lunches incorporate flavors from around the world and are fun to make and eat.

Hummus with pita chips Many varieties of hummus are available in supermarkets. Variety of hummus available in grocery stores or you can make your own. Traditional hummus is a simple, delicious blend of garbanzo beans and olive oil. Depending on your child's taste, you can purchase hummus flavored with additional spices such as red pepper, garlic, or parsley. It's also easy to make homemade hummus: 1 can garbanzo beans, drained ¼ cup olive oil 1 tsp lemon juice Combine all ingredients in blender. Pulse until desired consistency is reached --for a more rustic, chunkier hummus. For a smoother hummus, drizzle in additional olive oil and blend until smooth. Serve with plain or flavored pita chips for dipping. Veggie sushi is a fun alternative to a sandwich -- no worries about raw fish and a great way to get kids to eat their vegetables. Many supermarkets carry prepared vegetable sushi rolls, or you can make your own. Sushi rice -- available in Asian aisle at supermarket

1 square dried seaweed Prepare sushi rice according to package directions. Place small amount of cooked sushi rice on large piece of plastic wrap. Smooth out rice with fingertips. Add carrot and cucumber crosswise on rice. Gently roll rice mixture into a log -- if you have a sushi making kit, the bamboo mat will help. Slice roll into 6 slices. Mexican bean and cheese burritto 1/4 cup refried beans 1/4 cup shredded cheese - cheddar or Mexican 4-cheese blend work well 1 Tbsp salsa -- optional Spread refried beans onto tortilla. Add cheese and salsa. Ethnic breads for sandwiches Add some international flavor to lunch by keeping your child's favorite sandwich fillings but swapping traditional white or wheat bread for one of these choices. These ethnic breads can be found at most supermarkets: Pita - Middle Eastern pocket bread in a variety of sizes from very large to mini pitas for the youngest kids in the family. Naan - Traditional Indian bread, plain or seasoned.