Organic Dill Pickles
Omusubi
My life is incredibly busy at the moment. In addition to being a Mom, my husband and I are renovating a house (our job. construction is going on as I write. Even on a Sunday), a student (Contemporary Literature, Ethnic Literature, and Political Science), a food blogger, and I have been chosen to be a leader in my Buddhist district. We wear so many hats in life, its no wonder taking care of ourselves can fall by the wayside. The best thing to do is plan ahead, making something delicious at home to take with you, or risk spending big bucks eating out. There are so many cool glass containers and funky flasks at health food stores at the moment. Consider yourself an eco-minded recessionista.
Here’s another nutritious “on the go” recipe. Omusubi means “riceball” in Japanese. Our omusubi today is a mixture of short grain brown rice, hijiki seaweed, diced carrots, umeboshi paste, and sprinkling of Furikake, wrapped in a sheet of nori. Omusubi is perfect for a quick and healthy snack, or enjoy it with hot or cold edamame and a cup of miso soup for a nourishing meal. You can eat it open, taco style, like the photo above, or buy the nifty triangular Japanese wraps below at your local Asian market. The wrapper keeps the nori separate from the rice until you’re ready to eat.
See you next week!
I did this for the first time today. Easy peasey!
For the unacquainted, umeboshi plum is a pickled japanese fruit. They are sour and salty, aid in digestion, and reduce toxicity in the body. Umeboshi plums give a tangy sweetness to rice. The condiment Furikake is similar to another Japanese condiment, Gomasio (which you are welcome to use), and it consists of roasted black and white sesame seeds, green and black seaweed flakes, and sea salt. Furikake is packed with calcium, iron, minerals, and protein, which also serves as a digestive aid.
If you’re quaking in your boots at the thought of trying all of these new ingredients, forget your fear, and go for it. I bought the Japanese triangle wrappers from the Asian market yesterday, and putting the darn thing together made me nervous. That is, until I saw the easy 3 step instructions. Take it from me, you’ve got nothing to lose except a tasty learning experience and a healthy glow.
Omusubi
3 cups cooked short grain brown rice (or white sushi rice)
1/2 cup diced carrots
1 cup hijiki seaweed, soaked in hot water for 10-12 minutes
2 tablespoons umeboshi paste (or chopped 2 umeboshi plums)
2 tablespoons Nori Komi Furikake or Gomasio condiment (no MSG added)
Trice Seaweed Wrappers
Trice Seaweed Wrappers
Optional extras
shoyu-marinated Shiitake mushrooms
Japanese pickled cucumber
fried egg
cooked green peas
cooked green peas
firm tofu, cubed
1. In a bowl, mix all of the ingredients together.
2. Wrap 2 heaping tablespoons of rice into the middle of a medium sheet of cling film and twist at the top. Form into a riceball shape.
3 Eating at home: Take the ball and wrap it into a sheet of nori (post photo above), then serve.
Eating out: Form the rice into a triangle in the cling film, wrapping it into the portable take away wrapper to eat later.
3 Eating at home: Take the ball and wrap it into a sheet of nori (post photo above), then serve.
Eating out: Form the rice into a triangle in the cling film, wrapping it into the portable take away wrapper to eat later.
Stayin’ in
Taking out.
See you next week!
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