SUSHI FORK RECIPES

Name: Sushi Coleslaw
Prep time: 15 min
Total time: 15 min
Ingredients: ½ cup pear juice or pear puree; ¼ cup rice vinegar; 1 teaspoon grated ginger; ½ teaspoon soy sauce; 6 cups thinly sliced napa cabbage (1 lb.); ¼ cup thinly sliced scallions; 3 tablespoons finely chopped nori (1 sheet); 1 tablespoon toasted sesame seeds

SUSHI COLESLAW - FORKS OVER KNIVES

Sushi Coleslaw - Forks Over Knives image

All your favorite sushi flavors come together in this crunchy slaw featuring napa cabbage, chopped nori, scallions, and sesame seeds. A ginger-infused pear and soy sauce dressing offers the perfect balance of salt and sweetness that pays homage to classic sushi accouterments. If you want to make this slaw an hour or two ahead of time, you totally can—just add the nori and sesame seeds right when you’re ready to serve.

Provided by FORKSOVERKNIVES.COM

Total Time 15 minutes

Prep Time 15 minutes

Number Of Ingredients 8

Ingredients

½ cup pear juice or pear puree
¼ cup rice vinegar
1 teaspoon grated ginger
½ teaspoon soy sauce
6 cups thinly sliced napa cabbage (1 lb.)
¼ cup thinly sliced scallions
3 tablespoons finely chopped nori (1 sheet)
1 tablespoon toasted sesame seeds

Steps:

In a large bowl whisk together pear juice, vinegar, ginger, and soy sauce. Add cabbage and scallions; toss to combine. Just before serving, stir in nori and sesame seeds.

VEGETABLE BROWN RICE SUSHI - FORKS OVER KNIVES

Vegetable Brown Rice Sushi - Forks Over Knives image

Once you get the hang of rolling them, sushi rolls are actually easy to make. If you don’t have a bamboo mat, you can use a cloth towel for rolling instead. For more tips, check out our Veggie Sushi 101 guide. There are a variety of fresh crispy vegetables that give the flavor and color to the rolls, so feel free to experiment.

Provided by FORKSOVERKNIVES.COM

Total Time 30 minutes

Number Of Ingredients 11

Ingredients

3½ cups cooked short-grain brown rice
2 tablespoons pure maple syrup
1 tablespoon brown rice vinegar
¼ teaspoon sea salt (optional)
1 medium Persian cucumber, cut into ¼-inch sticks
1 medium red bell pepper, cut into ¼-inch strips
1 medium carrot, cut into ¼-inch sticks
1 avocado, thinly sliced
4 nori sheets
Low-sodium tamari or soy sauce for serving
Wasabi paste, for serving

Steps:

Combine the cooked rice, maple syrup, vinegar, and salt (if using) in a saucepan. Mix well and warm over the stove for 3 to 5 minutes until the liquid has been absorbed and the rice gets a bit sticky.
Assemble your sushi station: Include a cutting board, a sharp knife, a bamboo mat (or cloth towel), a bowl with water, rice, nori sheets, and the vegetables.
Place a nori sheet on the mat. Spread ¾ cup of the rice in a thin layer over most of the sheet. Keep your hands damp by dipping them in the bowl of water; this will prevent the rice from sticking to your fingers. Keep the rice ½ inch away from the top and bottom ends, the ends closest to and farthest from you. You can spread them right to the edges on the other two sides.
Place the cucumber, bell pepper, carrot, and avocado on top.
With the help of the mat, lift the bottom end of the nori sheet over the vegetables and tuck under. Roll the nori toward the top end. Using your fingers, apply water to the edge of the sheet and roll to seal it. Press the open ends to pack in any rice and vegetables trying to escape.
Using a sharp knife dipped in the bowl of water, cut the rolled sheet in half. Continue to cut each segment into halves until you get 8 pieces.
Repeat with the remaining sheets.
Serve with the tamari and wasabi paste.

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