My husband and I just got back from Europe. The food there is exquisite, and the Asian and Indian foods are starting to pick up popularity. While we were walking down a very popular (and busy) street in London we stopped at a “fast-food” sushi restaurant. They had individually wrapped sushi pieces and wraps ready to go. They also had a container filled with Japanese noodles, and fresh veggies (the container said soup, but there was no liquid in it). When you take it to the register, they fill it with hot miso soup which slightly cooks the vegetables. I definitely need to make this at home sometime. Anyway, I decided to come home and whip up some of the sushi wraps. I recently took a cooking class at Viking Cooking school where I got this recipe for the dipping sauce (slightly adapted). These wraps make a quick snack or a healthy meal. If you already have cooked rice in the fridge (which I usually do), they can make for a very fast lunch or dinner.
Sushi Wraps
1 cup cooked brown rice
1 TBS of brown rice vinegar
2 nori sheets, cut lengthwise
1/2 red pepper, cut into thins strips (julienne)
1 large carrot, peeled and cut julienne
1/2 an English cucumber cut julienne
10 sugar snap peas cut in half lengthwis
1/2 avocado, thinly sliced
Add the vinegar to the cooled brown rice. Place a 1/4 cup of the rice on the nori sheet and top with the desired vegetables.
Slowly roll the nori, trying to make a cone shape. If this is difficult, you can practice rolling with a piece of paper. You can
seal the edge with a dab of water if you want to.
Miso dipping sauce:
2 TBS mellow white miso paste *
1/4 cup of freshly squeezed orange juice ( I just used 1 small mandarin orange)
1 tsp of wasabi powder
2 tsp honey
1 1/2 TBS tahini
2 tsp finely grated ginger
Mix all the ingredients together and set aside until needed
There are a few different varieties (and colors) of miso. The white miso is a milder flavor than the red and is perfect for suaces
Source: WFM 1-10