Sushi w/brown rice - ThinnerTimes

deadboy · 08-18-2006, 10:27 AM

I seem to be able to get this down really easily. It's nice!! Anyone else tried this?

Dyann · 08-18-2006, 11:15 AM

I had it once, but I also asked the sushi chef at a bar to make me a riceless roll. It was soooooo yummy and I liked it better than the brown rice one as I could eat more protein cause the rice didn't fill me up. I make steamed brown rice with some dinners here about once week and the family had gotten used to it over white rice. If interested I have a great recipe for spicy asian brown rice with mushrooms.

deadboy · 08-18-2006, 11:21 AM

Yeah, I love rice. post it.

HeatherT · 08-18-2006, 12:49 PM

Quote:

Originally Posted by Dyann

I had it once, but I also asked the sushi chef at a bar to make me a riceless roll. It was soooooo yummy and I liked it better than the brown rice one as I could eat more protein cause the rice didn't fill me up. I make steamed brown rice with some dinners here about once week and the family had gotten used to it over white rice. If interested I have a great recipe for spicy asian brown rice with mushrooms.

i love sushi rolls and never thought to ask about a riceless roll - thank you i am going to ask next time - unfortunately we just went to sushi on tuesday so it will be awhile before we go again it is an expensive treat for the whole family so we dont go often

about once a month

tm45 · 08-18-2006, 01:19 PM

Sushi Rocks!
My husband is a sushi chef and we are opening our own Sushi restaurant. This is the ONLY PROTEIN I can actually tolerate

so I am feeling Very Lucky!

Order your rolls with no rice and try dipping in the Ponzu sauce... It is VERY De'lish!

Dyann · 08-18-2006, 03:14 PM

Here is the recipe for the spicy rice.
cook your rice like you normally would (I use one cup of brown rice in 3 cups of water and simmer covered).
In a separate large fry pan

One can (about 15 oz) of mushroom stems and pieces and saute/slightly brown in a tablespoon of margarine and a tablespoon of the secret ingredient. Something called Bangkok seasoning ordered from a spice maker called penzeys.com. It is great!!!

Stir in the rice into the mushrooms and heat and add another tablespoon of seasoning and about 1/4 cup low sodium soy sauce. Adjust seasonings to taste. Stir and eat. This make a whole bunch which keeps well for days.

Bangkok seasoning is made from sweet peppers, garlic, ginger, black pepper, galangal, hot peppers, lemon grass basil and cilantro. A 4 oz bag goes a long way and is $5. It is great on chicken, meat and veggies.

I even make a fat free peanut sauce from it with wasabe, water, bangkok, rice vinegar, powdered ginger, soy sauce and low carb peanutbutter.