Brown Rice Sushi Rolls and Arame Salad with Sesame Seeds
We are grateful to Akiko (Sri Devi), a Sivananda Yogi in Japan, for these fantastic recipes, full of flavors, colors, and nutrients. Perfect for a brunch gathering, a special evening meal, or a potluck with yoga friends.
A Karma Yogi and cooking instructor, Sri Devi was at the Sivananda Center in New York City for the month of March, cooking and teaching cooking — the Brown Rice Sushi Rolls were one of her most popular dishes. Enjoy!
Brown Rice Sushi Rolls
Serves 10-12 (5 rolls)
3 Cups brown rice
3 pinches sea salt
3 Tbsp ume plum vinegar
5 Tbsp roasted sesame seeds
wasabi powder (make paste with water)
10 leaves kale, boiled
2-3 small carrots, julienned and boiled
3 Cups cabbage, shredded
Vegenaise to taste
1 block firm tofu
1/3 Cup soy sauce
1/3 Cup apple juice
grated ginger to taste
5 nori sheets
bamboo sushi roller
- Cook brown rice with salt in a pot (instructions below).
- After brown rice is cooked, add ume plum vinegar and mix well.
- Make wasabi paste.
- Roast sesame seeds.
- Boil kale with salt in a pot.
- Julienne carrots and boil with salt in a pot.
- Shred a cabbage. Add cabbage and salt in a bowl and mix well. After they sweat, strain the excess water, and mix with Vegenaise.
- Cut tofu into long cubes. Marinate cubes with soy sauce, apple juice and giner juice for 15 minutes.
- Bake marinated tofu in the oven at 450F for 20-30 minutes.
- Put nori on the bamboo sushi roller and spread brown rice over the nori sheet. Add wasabi, sesame seeds, carrots, cabbage, and kale on top of the brown rice.
- Roll the nori with the ingredients.
- Cut sushi roll into 8 pieces.
(cooked in a pot, not a steamer)
1 Cup rice (serves 4 people)
1 3/4 Cups filtered water
a pinch of salt
- Rinse rice 3 times using filtered water, then drain.
- Combine rice, water, and salt in a pot.
- Cook on high until boiling, then reduce heat to low.
- Turn off after 45 minutes, stir rice, and cover for 10 minutes.
Arame Salad with Sesame Seeds
Arame is a seaweed and contains calcium, iodine, magnesium, vitamin A, and other minerals. One to two tablespoons twice a week provides a great natural nutrient boost.
1 oz. dried arame
1 1/2 Tbsp sesame oil
3 Tbsp soy sauce
1 Cup of matchstick-sized carrot
kernels from one cob of corn
3 Tbsp sesame seeds
- Wash arame quickly under cold running water.
- Heat the oil in a heavy skillet, then saute the arame over a medium flame for a few minutes.
- Add carrot, corn kernels, and water to cover pan and cook 20 minutes, or until arame is tender.
- Season with soy sauce, and simmer until dry.
- Just before serving, toast the sesame seeds in a separate pan over a medium-high flame for 4-5 minutes. Stir constantly and shake the pan to heat evenly.
- When the seeds turn light brown and fragrant, remove from heat, and grind them in a mortar and pestle (Japanese style ones are called suribachi).
- Sprinkle the grated sesame seeds over arame and serve.