(FOX 2) - Seaweed isn't just a fancy wrapping that holds your sushi together. It has loads of healthy side effects as well.
Grace Derocha, a dietitian with Blue Cross Blue Shield, joined us on The Nine to tell us about the health benefits of seaweed. She also showed us how to make a deconstructed California sushi roll. You can get her recipe below.
DECONSTRUCTED CALIFORNIA SUSHI ROLL
Sushi Roll Layers
2 cups white or brown rice (cooked)
1 Tbsp. rice vinegar
1 tsp. sugar
1 Tbsp. soy sauce
2 whole avocados (skin and seed removed, diced)
2 Tbsp. lemon juice
2 whole cucumbers (peeled, seeds removed, cut into small matchstick-size pieces)
1 cup lump crab meat (picked over) or imitation crab legs
Roasted seaweed garnish
Green onions diced as a garnish
Asian Miso Ginger Dressing:
1 cup soy sauce
1 cup rice vinegar
1/2 cup raw sugar
2 Tbsp. sesame oil
1 scallion, finely minced
1 Tbsp. toasted sesame seeds
1 Tbsp. fresh ginger, finely grated
1 tsp. chili powder
1. Heat the vinegar and sugar in a small saucepan over medium heat until the sugar is dissolved. While your brown rice is still warm, pour the vinegar-sugar mixture and soy sauce over it and toss to combine. Let cool to room temperature.
2. While rice cools, brush avocado chunks with lemon juice to prevent browning.
3. Assemble each mason jar in the following order:
a. First (bottom) layer: 1/2 cup rice
b. Second layer: 1/2 cup cucumber (or 1/2 cucumber)
c. Third layer: 1/4 cup crab
d. Fourth layer: 1/2 avocado
e. Fifth layer: Seaweed and green onions
4. Make the dressing by mixing all the ingredients together in a bowl.
5. Store in the refrigerator until ready to eat. When ready to serve, dump jar's content into a bowl, toss, and serve with Asian miso ginger dressing. Enjoy!