Another important ingredient in making sushi is nori. Nori is a kind of seaweed (algae) from the red algae (porphyra yezoensis and P. Tenera). The term is also interpreted as a sheet of nori sushi wrappers are made from the seaweed. Nori seaweed is made from crushed and shaped like a paper printed and then dried with the help of sunlight. But in the commercial production of nori, nori is dried by the sun but the roasted (toasted). Nori sheets used for packaging other than sushi, can also be consumed directly, but the quality of nori sheets that are specific for direct consumption is less good if it is used for sushi.

Roasted seaweed nori (sheets of size 19 × 21 cm with a weight of 3 g), including food that is high-fiber food (+ 36%), protein (+ 41%), potassium, iodine, magnesium, vitamin A, B2, B12, C, and K. Nori also includes low sodium content, only 0.53%, or 530 mg in 100 g (Source: Sushi Encylopedism). In addition to nori, scrambled eggs can be used as sushi wrappers. I modified the following sushi recipes using ingredients are simple enough to use brown rice (brown rice) are rich in dietary fiber and has a low glycemic index value (50).

To 8 pieces

Ingredients:

250 g of rice from brown rice (brown rice)

1 teaspoon canola oil

To fill material and the skin:

1 teaspoon canola oil

100 g of fish John Dori (small pieces)

25 g carrots (diced small)

4 cloves garlic (minced)

1/8 teaspoon pepper or to taste

2 pieces of asparagus spears (steamed)

2 sheets of nori size 18 × 20 cm or 19 × 21 cm

How to make

If the rice is still in hot conditions. Let cool at room temperature first. Then add the canola oil and mix well.

For the stuffing ingredients, saute the garlic until fragrant then put carrots. Stir-fry briefly. Enter dori fish and stir-fry until cooked. Tambakan pepper and mix well. Lift. Let cool at room temperature.

Prepare a sheet of nori on cutting board.

Take half a serving of rice (about 125 g) averaged at one side of the sheet. Add sauteed ingredients. GBR averaged over rice. Place 1 stick of asparagus on top. Begin to roll the nori sheet containing rice and stuffing materials carefully rolled up and sealed until all. Wet the tip of the nori sheet with a little water and then paste.

Cut with a sharp knife into four parts. Serve. Do the same for the remaining rice and stuffing.

Nutritional values ​​per piece

Energy: 63.8 kcal

Fat: 2.2 g

Carbohydrates: 7 g

Fiber: 0.7 g

Protein: 3.8 g

Tips and advice

Brown rice (brown rice) first soaked for 1 hour before cooking with a rice cooker with water ratio of 1:2.

Brown rice can be substituted with brown rice or black rice.

Large pieces can be customized according to taste.

Stuffing ingredients can be varied according to taste.

Asparagus can be replaced with beans or chickpeas.