Craving for some sushi but still feeling guilty from the carbs? Try this healthy version that uses adlai instead of white sushi rice at home. This superfood has a low glycemic index, more protein, and fiber which makes you feel full longer.
Ever since the start of the pandemic, everyone has been making and selling sashimi, sushi rolls, and of course, baked sushi. Why not try making one at home? What’s perfect about sushi is that it’s easy to make and you can easily store them to eat later in the day! Perfect for a post-run merienda treat! It’s important to eat after all that cardio because it enhances recovery, restores energy, and increases or decreases muscle protein, depending on how much you end up eating.
If you want to go the extra mile, try sprouting these grains first before cooking.
RELATED READ: Sprouting seeds and grains for better health
Serving size: Makes 2 rolls
Prep time: 30 minutes
Equipment needed: rice cooker and bamboo mat
View this post on Instagram
- 1 ½ cup of Cooked Adlai
- 2 tbsp of Coconut vinegar
- 2 tbsp of Sugar
- 1 tbsp of Salt
- Nori sheets
- ½ cup of Japanese Mayo
- 1 clove of garlic, minced
- 1pc of Calamansi
- 1-2 tbsp of Sriracha (depends on spice tolerance)
- Salt and Pepper
- Crab sticks
- Canned tuna
- Mix the vinegar, sugar, and salt in the bowl until everything is well dissolved.
- Add the vinegar mixture into the adlai or rice and mix it evenly and thoroughly.
- Slice your fillings of choice into thin strips and set aside.
- If you have a bamboo mat, place your seaweed sheet first before adding the rice and fillings of choice. Lastly, add a bit of spicy mayo before rolling tightly. Slice into rolls and enjoy!
- Don’t have a bamboo mat? Try buying the smaller personal seaweed sheets and make individual mini rolls or wraps. Have fun mixing and matching each filling.
Chef’s Tip: Don’t have some adlai? Try using brown, red of black rice!
Trying this recipe out? Show us your creations over at the Pinoy Fitness Community!