Whole-Grain Sushi Rice
Although white sushi rice is traditional, this brown sushi rice base is blended with other grains and lentils. Traditional vinegar and sugar seasoning are omitted in this whole-grain brown sushi rice recipe so that the natural taste of the whole grains shines through. Any lentils work--French green lentils hold their shape best.
Source: EatingWell Magazine, July/August 2012
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate for up to 3 days; bring to room temperature before making sushi.
Look for ground flaxseed (flaxmeal) in large supermarkets or natural-foods stores or grind whole flaxseeds in a clean coffee grinder or blender just before using. Store in the refrigerator or freezer.
Nutrition Facts
Serving Size: 1/2 cup
Per Serving:
93.7 calories; protein 3g 6% DV; carbohydrates 17.7g 6% DV; exchange other carbs 1; dietary fiber 2.4g 9% DV; sugars 0.4g; fat 1.3g 2% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 1.4IU; vitamin c 0.1mg; folate 26.5mcg 7% DV; calcium 13.8mg 1% DV; iron 0.8mg 5% DV; magnesium 40mg 14% DV; potassium 109.2mg 3% DV; sodium 3.3mg; thiamin 0.1mg 11% DV.
Exchanges:
1 starch, 1 fat