How To Make Real Food Sushi At Home {kid-friendly meal!}

Name: How To Make Real Food Sushi At Home {kid-friendly meal!}
Ingredients: 3 cups dry short-grain brown rice (long-grain tends to be less sticky) — soaked before cooking for easier digestion; 6 tablespoons whey, kefir, lemon juice (or other acid); 4 tablespoons rice vinegar; 1 tablespoon Rapadura (or other unprocessed sugar); fermented soy sauce or tamari; “regular” mild sushi sauce (2 tablespoons mayonnaise + 2 teaspoons lemon juice); spicy sushi sauce (2 tablespoons mayonnaise + 2 teaspoons lemon juice + 1 to 2 teaspoons sriracha sauce); wasabi (Eden wasabi powder + hot water to form a paste); nori sheets; 1/4 to 1/2 cup sesame seeds; 1 to 2 cups of each, thinly sliced: carrots, avocado, scallions, cucumber, red bell peppers, or other vegetables your family enjoys or harvests at home; 1/2 to 1 cup ginger carrots, fermented (as shown in our Lacto-Fermentation eCourse or in Sally Fallon’s book, Nourishing Traditions); 1 to 2 pounds sashimi-grade fresh tuna, wild salmon or other fish, sliced in about 1/2-inch wide strips (about 2 to 3 inches long)

traditionalcookingschool.com

Here’s how to make homemade sushi — with fresh and flexible real food ingredients! The whole family can get involved in this fun and nutritious meal.

View full recipe on traditionalcookingschool.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at traditionalcookingschool.com.

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Ingredients

3 cups dry short-grain brown rice (long-grain tends to be less sticky) — soaked before cooking for easier digestion
6 tablespoons whey, kefir, lemon juice (or other acid)
4 tablespoons rice vinegar
1 tablespoon Rapadura (or other unprocessed sugar)
fermented soy sauce or tamari
“regular” mild sushi sauce (2 tablespoons mayonnaise + 2 teaspoons lemon juice)
spicy sushi sauce (2 tablespoons mayonnaise + 2 teaspoons lemon juice + 1 to 2 teaspoons sriracha sauce)
wasabi (Eden wasabi powder + hot water to form a paste)
nori sheets
1/4 to 1/2 cup sesame seeds
1 to 2 cups of each, thinly sliced: carrots, avocado, scallions, cucumber, red bell peppers, or other vegetables your family enjoys or harvests at home
1/2 to 1 cup ginger carrots, fermented (as shown in our Lacto-Fermentation eCourse or in Sally Fallon’s book, Nourishing Traditions)
1 to 2 pounds sashimi-grade fresh tuna, wild salmon or other fish, sliced in about 1/2-inch wide strips (about 2 to 3 inches long)