Archive Daily Posts/Recipes Lunch: Black Soybean Sushi Rolls
| Lunch: Black Soybean Sushi Rolls |
| Written by Cassie Young | ||||||
| Tuesday, October 30 2007 | ||||||
 I made these yummy rolls the night before as they keep very well. Lunch was all ready for me the next day, which was perfect as it turned into a rather unexpectedly busy day for me. A steaming mug of my favorite bancha tea was the perfect accompaniment. Black Soybean Sushi Wrap/Rolls The recipe for the Black Soybean Sushi Rolls can be found on the Eden Foods website: Black Soybean Wrap and Sushi . Any veggies you like in your sushi are also great in these sushi wrap/rolls. I included cucumber, carrot, avocado and a few other veggies I had on hand. I like to slice the wrap into bite size pieces as I find it is easier to manage that way. Black Soybean Dip/Spread The sushi wrap recipe from Eden Foods uses a Black Soybean Dip/Spread that is on their website. I have adapted this recipe to utilize ingredients I keep on hand and to suit our personal preferences. 1 14-ounce can unsalted black soybeans, drained 2 teaspoons sriracha hot chili sauce (use more or less to suit your taste) 1 teaspoon toasted sesame oil 3-4 teaspoons Bragg Liquid Aminos, to taste Add beans to food processor along with sriracha, sesame oil and Bragg. Process to a smooth consistency. If the mixture is too thick, add just enough liquid to get the food processor blade moving. Adjust flavors if needed. Comments (5)
Courtney
|
|
Those rolls look beautiful! The colors are so vibrant and lovely--it looks like a great lunch! Courtney |
millie
| i love these! i decided to make them again today, but when i got to the grocery store i discovered that they had stopped carrying the eden foods black soybeans! since i already had my heart set on these rolls for dinner, i decided to use plain ol' black beans instead. delicious! so if anyone wants to make these and you don't have or can't find the soybeans, black beans (or other kinds of beans, i'd imagine) are a great option. |
CassieYoung
Millie, that is a fantastic tip! I've wondered how they might turn out with black beans instead of the soybeans. I'm going to try that next time around! Thank you so much for sharing.  |
Recent Posts
- Baked Oatmeal with Cranberries and Walnuts
- Slow-Cooker Stew with Beans, Sweet Potatoes and Corn
- Drunken Prunes and Apricot Rum Balls
- Other People's Food: Tried and True
- Beet Red Chili with Tempeh and Black Beans
- Simple No-Cook Sesame Date Bites
- Everyday Basics: Salad and Apple Cider Vinaigrette
- Savory Winter Squash Meal Ideas
- Pumpkin Chickpea Salad with Miso Tahini Orange Dressing
- Roasted Pumpkin Lentil Soup with Pomegranate Molasses
Comments
Copyright
All contents Copyright © 2007-2008 Cassie Young unless otherwise specified. All rights reserved.
