Clean Eating Sushi Recipe

[ { "@type": "HowToStep", "text": "Cook 1 serving of brown rice to package directions, but with 1 extra cup water and the honey and vinegar." }, { "@type": "HowToStep", "text": "Lay out your Nori on a flat and stable work surface." }, { "@type": "HowToStep", "text": "Spread your rice in a thin layer, being sure to leave at least a 1/4 inch of rice-free borders." }, { "@type": "HowToStep", "text": "If using sesame seeds, sprinkle liberally over the rice." }, { "@type": "HowToStep", "text": "Pile your other fillings (chicken, eggs and veggies) at the very front of your Nori strips, piled together in a single row. It should equal no more than a quarter of the space on your Nori." }, { "@type": "HowToStep", "text": "Roll your sushi, being careful to keep the role fairly tight, but not so tight that you rip the Nori. Making one roll will give you the feel for it." }, { "@type": "HowToStep", "text": "Seal the edge by dipping your finger in water and running it across the open edge of the nori. This will make the edge sticky enough to keep the roll from unraveling." }, { "@type": "HowToStep", "text": "If you are serving others, simply slice with a sharp knife and serve. However, if you will be eating this yourself, sushi becomes very portable if you don’t slice it. Simply eat it like a burrito!" }, { "@type": "HowToStep", "text": "*Note: The trick is keeping your rice layer thin and adding very small amounts of any other ingredients. Nori will not withstand the pressure of big quantities of ingredients." } ]