Get wild in the kitchen with these fun sushi animals, inspired by Canada's iconic wildlife. To keep the rice from sticking to your fingers while you shape the animals, have a bowl of water beside you and keep your hands wet at all times.
- Portion size 10 servings
- Credits : Canadian Living Magazine: November 2014
Ingredients
Dipping Sauce:
Method
Cook brown rice according to package directions; stir in 3 tbsp of the vinegar. Set aside until cool enough to handle.Meanwhile, cook white rice according to package directions; stir in remaining vinegar. Set aside until cool enough to handle.
Sushi Beavers: With wet hands, roll 1/3 cup of the brown rice into ball; press top to flatten slightly. Gently shape 2 cheeks on surface of ball. Using fingers, pinch and shape ball to form 2 small ears on top edge. To decorate, cut eye and tooth shapes from thinly sliced radish; cut pupil, nose, mouth and tail shapes from nori sheet. Brush bottoms of decorations lightly with water; press onto ball to adhere. Repeat to make 2 to 3 more beavers.
Sushi Moose: With wet hands, roll 1/3 cup of the brown rice into slightly v-shaped ball; press top to flatten slightly. Using fingers, pinch and shape ball to form 2 small ears on top edge. To decorate, cut antler shapes from red pepper; press onto ball, beside ears. For snout, gently press 1 stemmed mushroom onto bottom edge (at v-shape) of ball. Cut out eye shapes from thinly sliced radish; cut out pupil and nostril shapes from nori sheet. Brush bottoms of decorations lightly with water; press onto ball and mushroom to adhere. Repeat to make 2 to 3 more moose.
Sushi Polar Bears: With wet hands, roll 1/3 cup of the white rice into ball; press top to flatten slightly. Using fingers, pinch and shape ball to form 2 small ears on top edge. For paws, roll out 2 balls, 1 tsp each, of white rice; attach to bottom edge of large ball. To decorate, cut eye, nose, mouth, ear and claw shapes from nori sheets. Brush bottoms of decorations lightly with water; press onto ball to adhere. Repeat to make 2 more polar bears.
Dipping Sauce: In small bowl, whisk together soy sauce, green onion, bird's-eye pepper (if using), vinegar and ginger. Serve with sushi animals.
Nutritional facts Per piece: about
- Fibre 2 g
- Sodium 427 mg
- Sugars 3 g
- Protein 2 g
- Calories 108.0
- Total fat 1 g
- Potassium 20 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 25 g
%RDI
- Iron 2.0
- Folate 1.0
