Dr Cheryl Wellness Recipe | Sushi rice and California rolls

Name: Dr Cheryl Wellness Recipe | Sushi rice and California rolls
Ingredients: 2 cups Short Grain Brown Rice (May use any sushi rice but the short grain brown rice wraps your carbs in fiber to lower spikes in glucose); 2 1/2 cups water; 4 Tablespoons rice vinegar; 2 Tablespoons date sugar (may use any sugar you prefer, I just love sugar from whole food because it helps wrap the carbs with some fiber to help lower the glucose spike of this meal); 1 teaspoon salt (I use sea salt or pink Himalayan salt); 2 avocado (ripe but still firm), sliced into long pieces; 2 mango, peeled and sliced thin (our family favorite - you can choose any veggie or fruit you prefer); 1 cucumber, peeled and sliced into long julienne strips; 2 carrots, peeled and cut into julienne strips; 1/2 cup pickled ginger pieces (I purchase organic pickled ginger); 8 nori (toasted seaweed) sheets; Toasted sesame seeds; Baked tofu; Cashews; Soy sauce (regular or low sodium); Wasabi paste; Spicy mayo: mix 1 Tablespoon of mayonnaise (I used a vegan mayo) mixed with 1 teaspoon Sriracha hot chili sauce (adjust hot sauce to taste).; 1 cup of water; 1 teaspoon of salt; 10 oz of edamame (frozen or fresh in pods) (here is where you add the protein punch to your meal to wrap the higher carb sushi rice with protein and fiber to lower the glucose spike of this meal); Salt, course ground option for serving

www.drcherylwellness.com

Simple, delicious, sushi – made at home – with a punch of plant protein. Try it with sushi rice and also with the brown sushi rice, it tastes great both ways. A perfect family meal and the left...

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Ingredients

2 cups Short Grain Brown Rice (May use any sushi rice but the short grain brown rice wraps your carbs in fiber to lower spikes in glucose)
2 1/2 cups water
4 Tablespoons rice vinegar
2 Tablespoons date sugar (may use any sugar you prefer, I just love sugar from whole food because it helps wrap the carbs with some fiber to help lower the glucose spike of this meal)
1 teaspoon salt (I use sea salt or pink Himalayan salt)
2 avocado (ripe but still firm), sliced into long pieces
2 mango, peeled and sliced thin (our family favorite - you can choose any veggie or fruit you prefer)
1 cucumber, peeled and sliced into long julienne strips
2 carrots, peeled and cut into julienne strips
1/2 cup pickled ginger pieces (I purchase organic pickled ginger)
8 nori (toasted seaweed) sheets
Toasted sesame seeds
Baked tofu
Cashews
Soy sauce (regular or low sodium)
Wasabi paste
Spicy mayo: mix 1 Tablespoon of mayonnaise (I used a vegan mayo) mixed with 1 teaspoon Sriracha hot chili sauce (adjust hot sauce to taste).
1 cup of water
1 teaspoon of salt
10 oz of edamame (frozen or fresh in pods) (here is where you add the protein punch to your meal to wrap the higher carb sushi rice with protein and fiber to lower the glucose spike of this meal)
Salt, course ground option for serving