Nori Wraps are great for wrapping up just about any fillings. At The Plant Spot we like to keep things interesting by mixing traditional flavors with new igredients that boast a high nutritional profile.
This spring sushi can be rolled in any shape you like be it maki rolls, handrolls, onigiri rice balls. If you don't like nori seaweed just substitute any big green leaf, like collards, or cabbage that you like. If you don't have a food processor, or just prefer cooked rice, feel free to make some sushi rice and season as I recommend for the turnip rice.
Spring Nettle Sauerkraut is a beautiful addition to my array of fermentation recipes and was inspired by the Olympia, WA based company OlyKraut's Spring Nettle flavor. Nettles have great nutritional benefits including having a potent source of iron, high in minerals, good for eyesight, and are a natural balancer of female hormones.
Sauerkraut is rich in probiotics, is an immune booster and in peer-reviewed studies from the University of Mexico and The American Center for Cancer Research all report positive benfits of cosuming sauerkraut as a cancer preventative.
Camelina Seeds are probably not something you are familar with, but I suspect they will be the new chia or flax in a few years. Muciligenic like chia and flax, but with a better Omega 3 ratio, Camelina seed can be grown locally in climates similar to that of Oregon and is being produced for its oil both for human consumption and industrial use. It is high in tocopherols and caroteinoids and has a unique nutty flavor that pairs well with sweet and savory applications.
The Nori seaweed wraps it all up and holds it togther. With as much iron as an egg, nori seaweed is a great source of minerals and amino acids.
The recipe is broken down into 3 parts. The "Turnip Camelina Seed Rice," the "Spinach Oshitashi," and the "Spring Nettle Sauerkraut." If you don't feel like messing around making sauerkraut at home, substitute any store bought sauerkraut you prefer, but look for unpastuerized if you want to keep it raw.
In the end you assemble it in any shape you prefer using nori sheets, or green leaves.
Turnip and Camelina Seed Sticky Sushi Rice
yields 2 cups rice
2 cups peeled turnip, cut into medium cubes (or use 2 cups cooked sushi rice)
2 TB camelina seeds (or chia seeds if unavailable)
1/4 cup H2O
1 TB Brown Rice Vinegar or Apple Cider Vinegar
1 TB agave or sweetener of choice
1 teaspoon ume vinegar, or 1/2 teaspoon salt of choice or to taste
Place camelina or chia seed in a medium bowl. Slowly poor the water over the seeds gently stiring while you pour to prevent lumps. Continue to agitate and stir till seeds begin to thicken.
Process turnip in a food processor till in resembles rice. Be careful not to overprocess and turn it to mush. Transfer a colander, cheesecloth, or nut mylk bag gently squeeze out excess liquid. Add to the bowl with the soaked seeds. Add additional seasoning and toss to combine. Taste and adjust sour, salt and sweet to your liking.
Raw Spinach Oshitashi
yields 1 cup
1 large bunch spinach, cleaned, bottoms sliced off
2 cups warm H20 (optional)
1 TB toasted sesame oil (not raw) or raw sesame tahini
2 teaspoons sesame seeds, white or black
2 teaspoons mirin, sweet rice wine or sweetener of choice
1 TB tamari, raw coconut aminos or nama shoyu soy sauce
Soak spinach in warm water for 3-5 minutes. Squeeze out liquid throughly. Stir remaining ingredients in a small bowl. Toss with spinach. Alternatively, if you don't want to lightly blanch the spinach in water, just massage the dressing very throughly into the spinach, set aside for about 20 minutes, then strain off excess liquid.
Spring Nettle Sauerkraut
Yields 1 gallon, takes 1-4 weeks depending on desired taste and temperature/humidity
1 gallon or larger ceramic fermenting vessle, glass jar with a wide mouth or food grade plastic bucket
1 lid that fits inside the fermenting vessle, with little air space on the edge but not none
1 very clean gallon jug filled with water
a cover cloth such as a pillowcase
2 large and 1 medium bowl
5 lbs cabbage. Can be one kind or a mix of green, red, nappa, bok choy etc.
3 TB salt
1 1b clean spring nettles, be careful to handle with gloves or tongs
3 cloves garlic, sliced
3 TB dill
1/2 cup store bought unpastuerized sauerkraut or homemade kraut to use as a starter culture
Chop the cabbage as desired and place in a large bowl. Chop the nettles, while wearing gloves or other protection and place in the medium bowl. In the other large bowl, wearing gloves or other protection layer the cabbage, nettles, garlic, salt, pre-made kraut and dill, pressing down each layer allowing the salt to break down the cabbage. Toss lightly and pack into the fermenting vessel allowing the liquid that should be leaching from the cabbage to rise above the cabbage. Continue to press down and massage the contents while wearing gloves until the liquid is above the cabbage. Place the lid firmly into the vessel, then place the water jug weight on top, then cover with the cloth. If the liquid is still not over the cabbage, continue to check it every few hours over the next day, pushing it down a little more. Check the sauerkraut about every 3 days. If any mold forms on the top, discard that layer using clean gloved hands or tongs. Check the taste in about a week, leaving up to 4 weeks for desired flavor. Transfer into sterile glass jars a refrigerate. Technically it can keep for years, but I find the best flavor if consumed within 6 months.
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