Rice Triangle Sushi "Sandwiches"
- 1 cup short or medium grain brown rice
- 1 cup sweet brown rice
- 1 pinch of sea salt per cup of grain, so 2 pinches
- tofu, sliced and sauted in very little sesame oil and seasoned with a few drops of soy sauce (naturally fermented such as koyo brand), cooled
- mold and nori wrap can be purchased at Korean grocery stores
When the rice is cool enough to handle, with wet hands, take about 1/4cup of rice and press into balls. Place the mold on the nori sheet. Leave the plastic cover that is on the nori in place. Take a rice ball and press into the mold evenly. Place about a teaspoon of the filling in the centre of the rice. The take another rice ball and press it over the filling and into the mold. Carefully remove the mold and fold the nori over the rice triangle as per the instructions on the back of the package, seal with sticker and label. Voila!
This recipe makes exactly 10 triangles.
Follow the visual instructions on the lining. The sandwiches are a bit tricky to unwrap at first but with practice you should be able to eat without losing a single grain and without touching the nori with your hands!
Footnote: soaking the rice makes it more digestible and richer tasting. Phytic acid is found on the outer layer of most grains and can block mineral absorption. Fermenting grains by soaking neutralizes the phytic acid making the grain far more nutritious.