Sushi is one of the most popular dishes in our house. Swiss Chard is one of our most popular greens. So I decided to try and combine the two and see how it turned out. I added in a spicy southern style BBQ sauce to add a kick. Wow. What an explosion of flavour. I used Happy Herbivores mustard based southern style BBQ sauce from her cookbook, The Happy Herbivore Cookbook, but you could use any mustard based BBQ sauce.
Ingredients
2 cups sushi rice
1/4 cup rice vinegar
2 Tblsp sugar or sweetener, ( I used 1/2 tsp stevia powder), or to taste
2 carrots, cut into long thin sticks
1/2 large English cucumber, cut into long thin sticks
Pickled hot pepper rings, drained
pickled ginger, drained
1/4 cup spicy Mustard based BBQ sauce,
1 cup swiss chard, chiffonade or cut into thin strips
1 package Nori ( you will not need all 10 sheets)
Directions
Cook Sushi rice according to package directions.
Mix vinegar and sweetener. You may need to heat the mixture in the microwave to ensure the sweetener dissolves.
Steam Swiss Chard in the microwave in a little bit of water, until tender, about 3 minutes.
Assembling the Sushi
Once the rice is cooked, place it in a large bowl and pour the vinegar mixture over the rice.
Gently stir to combine well. The rice should become somewhat sticky.
Using a spoon, place a thin line of mustard sauce across the width of the sushi rice, at the end closest to you.
Layer the vegetables on top of the sauce. I usually start with ginger and the pickled banana peppers. Then add on the Swiss chard, carrots, and cucumber on top.
Now starting at the bottom short end where the vegetables are, roll up the sushi. It is important to gently squeeze the sushi as you roll so that it holds together well.
Continue until all of the nori and rice are used up.
Place sushi rolls in fridge until ready to eat. Using a serrated knife, or other sharp knife, cut the sushi into pieces.
Enjoy.
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