Omega Sushi

Ingredients:

  • 2 cups Biogreen Organic Omega Rice
  • 3 cups water
  • 2 tablespoons of Biogreen Red Plum Vinegar
  • 1/2 cucumber, peeled, seeded, and cut into 1/16-inch-thick matchsticks
  • 1/2 carrot, cut into 1/16-inch-thick matchsticks
  • 10 tablespoons of Biogreen Red Plum Vinegar
  • 5 sheets roasted nori
  • 3 tablespoons of Biogreen PreBalance Powder
  • 3 tablespoons of Biogreen Sesame Vege Mix

Preparation methods:

  1. Rinse rice well and bring to a boil with 3 cups of water and 2 tablespoons of Biogreen Red Plum Vinegar. Cook for 30 minutes. Remove from heat and let rice stand, covered, 10 minutes.
  2. While rice is standing, stir in 3 tablespoons of Biogreen PreBalance Powder
  3. Transfer rice to a wide nonmetal bowl (preferably wood, ceramic or glass) and cool rice, tossing occasionally, about 15 minutes.
  4. Place sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Place the rice onto nori in 1 layer, leaving a 1 inch border on side farthest from you.
  5. Arrange half of cucumber in an even strip horizontally across rice, starting 1 inch from side nearest you. (You may need to cut pieces to fit from side to side). Arrange half of carrot just above cucumber in same manner.
  6. Place ½ tablespoon of Biogreen Sesame Vege Mix along the cucumber and carrot.
  7. Beginning with edge nearest you, lift mat up with your thumbs, holding filling in place with your fingers and fold mat over filling so that upper and lower edges of rice meet. Open mat and roll log forward to seal with nori border. Transfer roll to a cutting board and into 8 pieces with a wet thin-bladed knife.
  8. Your Omega Sushi is ready to served!
Tel: (65) 6368 6566. Email: info@organiclife.com.sg