Every time Nevada City School of the Arts had a student survey, sushi was the number one request for a meal to add to the menu. They were getting stuck trying to figure out how they could make nori rolls for 450 students. Then they realized they could just serve all the components with squares of nori and let the students construct their own wraps (or eat everything separately).
Ingredients
- 2 cups sushi rice, rinsed
- 4 cups water
- 1 Tbsp rice vinegar
- 1 Tbsp sesame oil
- Pinch of salt
- 1 bag frozen, shelled edamame
- 2 carrots, shredded
- 1 cucumber, peeled on four sides, sliced in quarter moons
- 6 red radishes, finely sliced
- 1 golden beet, shredded
- 8 oz mixed baby salad greens
- 4 oz microgreens
- 4 sheets toasted nori wrappers
- For the Sriracha Tuna:
- 2 cans tuna
- 1/3 cup mayo or Vegenaise
- ¼ cup sriracha
- 1 Tbsp garlic granules
- 1 Tbsp lemon juice
- 2 tsp furikake (optional)
- 1 tps salt
Directions
- Warm sesame oil in a saucepan. Stir sushi rice grains to coat, add water, rice vinegar and salt, and turn heat up to high. Once boiling, turn down to low and cover. Set a timer for 20 minutes.
- In the meantime, mix sriracha tuna, and prep veggies to their specifications, and simmer edamame in a little water until thawed all the way through. Slice nori sheets into 4 pieces.
- When the rice timer goes off, turn off burner and allow to sit another 5 minutes to steam. Transfer to a bowl with an ice cream scoop or rounded spoon to serve.
- Set up a line with rice at the beginning, then sriracha tuna, mixed greens and veggies down to microgreens. Have nori sheets at the end, with any soy sauce, extra sriracha, furikake or flavorings you wish.
- Everyone can build their own bowl with a rainbow of nourishment.