What We’re Eating: Seaweed Sandwiches with Miso Soup

Just a quick check in with a delicious lunch we had today.

This idea came from Pinterest, but I made it my own, changing both the ingredients and the style of creation.  While it uses some semi-traditional sushi ingredients, I encourage you to experiment with anything that suits your fancy.

nori sammich

5 sheets of sushi nori
1 carrot, grated
1 avocado, sliced
2c. cooked rice (preferably sushi rice)
1 scallion, sliced thin
cream cheese
tamari or dipping sauce of your choice

Lay out a sheet of nori on a cutting board. Spread a thin layer of cream cheese across it (if you’re vegan or you have proper, sticky sushi rice, skip this; we only had leftover red Bhutanese rice, which doesn’t stick at all).  Add a layer of rice across one half of the nori diagonally (this will fold into a rough triangle shape), sprinkle carrots and green onions on the other side.  Place avocado slices between.

Fold nori in half creating said triangle, and with a sharp, wet knife, slice down the middle.  Serve with tamari, spicy mayo, sriracha, or a blend of tamari, sriracha or Japanese red pepper, and horseradish (especially if you want it to have bite, but can’t get your hands on real wasabi).

misoAs for the miso soup, heat up a few cups of dashi, vegetable broth, or chicken broth in a sauce pan with leftover green onions and carrots. Once hot but not boiling, turn stove down to low, and add two tablespoons of miso paste. Mix thoroughly and serve in mugs or tea cups for sipping.
Other ingredients to consider:

cream cheese and watercress
salmon in any form
ham
hummus
sprouts
purslane
beans (refried or mashed)
BLT fixings
turkey and avocado
tuna salad

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