Great Canadian Sushi Animals

Great Canadian Sushi Animals IMAGE Author: Canadian Living Credits: Great Canadian Sushi Animals IMAGE

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

  • 1 cup short-grain brown rice
  • 1/4 cup seasoned rice vinegar
  • 1/2 cup medium-grain sticky white rice
  • daikon radish roasted nori sheets, sweet red pepper and cremini mushrooms, for decorating
Dipping Sauce:
  • 1/4 cup sodium-reduced soy sauce
  • 1 green onion thinly sliced
  • 1 bird's eye chili pepper thinly sliced
  • 2 tablespoons unseasoned rice vinegar
  • 1/2 teaspoon grated fresh ginger

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
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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