- 2 cups cooked organic Lundberg™ White Sushi Rice, (see Eden's Sushi Rice recipe) or cooked short grain brown rice
- 1/4 cup thin slices of zucchini, blanched 2 to 3 minutes
- 1/4 cup thin slices of yellow summer squash, blanched 2 to 3 minutes
Moisten your hands lightly with water. Form the rice into equal size balls, about the size of a golf ball. Pressing gently with your fingers, form each ball into a small brick shape about 2 inches long and 1 inch wide. Top each ball with a piece of ginger pickle or a very small amount of ume plum paste. Place a thin slice of zucchini or yellow summer squash on top of the pickle or plum paste. Place on a serving dish with shoyu dip sauce.
Note: Other topping ideas are slice avocado, mushrooms, red peppers, paper thin cucumber slices, red radish and daikon to name a few. After the sushi is formed and the toppings are in place, you can wrap 1 inch wide by 3 inch long strips of Eden Sushi Nori around the sushi to hold the toppings in place.
Per serving - 99 calories, 0 g fat (2% calories from fat), 1 g protein, 24 g carbohydrate, 1 g fiber, 0 mg cholesterol, 219 mg sodium