Macrobiotic sushi

Ingredients for 6 servings:

• 6 nori sheets (good quality, tear-resistant, without holes)
• 3 carrots
• 500g tofu
• ½ bag of ginger pickles (sauerkraut will work in a pinch)
• 4 tbsp plum paste (ume paste)
• 2 cups rice (Italian whole grain rice, even better: Calasparra)
• ½ cup rice, Japanese, sweet

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Soak rice in the boiling water for 3 hours (1.5 cups of water per cup of rice), cook under pressure for 55 minutes, and let it stand for another 30 minutes. This is the only way the rice can be optimally absorbed by the body. The rice is ideal when it is lightly browned on the bottom of the pot—despite the long cooking time, the rice will not be mushy. Sauté the tofu and carrot, season with soy sauce, and cut into strips. Place a nori sheet on a bamboo mat. Spread a 1-cm-thick layer of rice on top, leaving a little less than half free for overlap when rolling it up. Spread with umeboshi paste. Top with one strip each of tofu, carrot/pumpkin, and pickle. Wet the free end of the nori with a finger’s width of water. Roll it up using the bamboo mat. Caution: Don’t press hard! A photo album with accompanying pictures has been created!