While I was pregnant I was told to eat seaweed for its super-food powers of iodine which neutralizes hormones and helps maintain a healthy thyroid. Seafood also helps regulate estrogen and estradiol levels, hormones that can help reduce the risk of breast cancer. It is also filled with antioxidants, calcium, and a broad range of vitamins- healthy for mamma and baby! Now that I am not pregnant, I love eating seaweed snacks for its salty crisp flavor.
There are various types of seaweed but Nori is the most common type of seaweed used in sushi rolls and crunchy seaweed sticks. I recently tried out Seasnax STIX, and was thrilled that Big C loved them! If you have not tried this brand it is a must! In my opinion, all the flavors and versions are amazing and they are a great healthy grab-and-go snack. There are many flavored STIX such as Wasabi, Almond, Sesame and Original and so far my little 3 year old loved all of them except Wasabi (he’s got a picky pallet so that is impressive). I have gotten grab-and-go seeweed packs from the store before and can not seem to get him or my husband to eat them. But Seasnax has fabulous flavored STIX and CHOMPERZ that are to die for! Both my boys love them and the CHOMPERZ taste like guilty potato chips, without the guilt. My hubby’s favorite is the Jalapeno.
The other night I tried making sushi out of wasabi seaweed sheets. Mind you I have never made sushi before and I don’t own a bamboo rolling mat so mine turned into soft rolls that I left as a whole log to eat instead of cutting into 1-inch pieces. If you want to cut yours up into California style sushi rolls, use a bamboo rolling mat (instead of plastic wrap like I did) and press your rolls tightly together. Slice and then drizzle with soy sauce and serve with fresh ginger and wasabi. I did not measure out ingredients, so I used my best judgement to guess. Just make sure not to over-stuff your rolls so they do not break.
First, lay out a bamboo rolling mat (or plastic wrap), before placing your nori sheet down. Since I did not have a bamboo rolling mat I used plastic wrap and rolled it using that.
Next add about 1 cm of rice covering 80% of your nori sheet. Add vegetables on the end. Roll using plastic wrap underneath to contain everthing.
This turned out delicious I can not believe I have not tried making this at home before. I was always a bit terrified thinking it was complicated, but it is not! Sushi rolls are so easy and inexpensive to make for dinner and is a great make-ahead meal.
This recipe shows with a nori rolling mat and without using a plastic wrap.
- 4 sheets nori
- 2 cups organic brown rice (I used frozen cooked brown rice to speed up the process)
- 2 persian cucumber, sliced lengthwise into 8 slices each
- ¾ cup shredded carrots
- 1 avocado, thinly sliced
- sesame seeds
- Garnishes:
- mint
- pickled ginger
- wasabi
- *optional- add 1 Tbsp. rice vinegar, 2 tablespoons sugar, and a pinch of salt to cooked rice.
- Place a nori sheet lengthwise on a bamboo rolling mat, shiny-side down. Leave some bamboo exposed on either side. If you do not have a bamboo rolling mat, use plastic wrap.
- Grab a handful of prepared rice and spread it gently over the nori about 1 cm high. No need to press tightly. Cover about 80% of the sheet leaving the end plain. Sprinkle the rice with sesame seeds.
- Line cucumber, avocado and carrots along the close end of the nori.
- With bamboo rolling mat gently roll it. While holding the bamboo mat in position, apply pressure to the roll with your fingers to make the roll firm and stay together. Then cut it into 8 equal pieces. If using plastic wrap, roll it tightly, separate plastic and continue rolling. Serve with soy sauce, pickled ginger and wasabi.
Disclosure: I received free samples of Seasnax products in exchange for writing a review on the blog. All opinions are my own and written in my own words.
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