This is an additional recipe from CIA Conference. This is a healthy, new style sushi. I cook brown rice, dark red rice and black quinoa together for the sushi rice. Quinoa is a super grain because of its nutritional
value. In many areas, such as the content of calcium, phosphorus, iron, potassium, magnesium and dietary fiber, exceeds that of brown rice. This blend in sushi rice not only boosts nutritional value, but adds additional crunchiness, nutty flavor and attractive reddish purple color.
3 cups short-grain brown rice, rinsed
1 cup short-grain dark red rice, rinsed
1/2 cup dark red quinoa, rinsed
6 tablespoons rice vinegar
2 tablespoons sugar
1 1/2 teaspoons sea salt
Sweet simmered shiitake mushrooms made from 1/8 pound dried mushrooms ( The Sushi Experience), minced
Sweet pickled ginger from 5 ounce fresh ginger (The Sushi Experience), minced
5 ounces green zucchini, cut into 1/4-inch cubes
5 ounces red bell pepper, cut into 1/4 inch ucbes
5 ounces yellow bell pepper, cut into 1/4-inch cubes
5 ounces eggplant, cut into 1/4 inch cubes
1 cup green peas
Olive oil, sea salt
1 cup mixed nuts, chopped
2 ounces currants
1/3 cup minced parsley
Soak rice in water for 1 hour and cook with quinoa. Season cooked rice with rice vinegar, sugar and sea salt mixture.
In a large bowl lightly toss vegetables, except parsley, with a little salt and olive oil. In a heated skillet cook vegetables for 3 to 4 minutes.
In a large wooden bowl toss sushi rice with minced mushroom and pickled ginger. Add cooked vegetables, chopped nuts, currants and parsley and mix thoroughly.
In the traditional sushi kitchen we always keep the prepared sushi rice warm at around 97 degree F and serve at warm temperature. This tossed sushi is different. You make it and leave it at least 30 minutes, so that you can enjoy the matured flavor in the sushi. Perfect for you NEXT PARTY! No sauce is necessary, because it is very flavorful. Enjoy!