DAY 4: Sushi Bites, Sesame Glazed Carrots

Sushi Bites

  • 1 cup sushi rice

  • 1¼ cups water

  • 2 Tbsp rice vinegar

  • 1 Tbsp agave

  • 4 sheets nori

  • 1 avocado, julienned

  • 1 daikon, julienned

  • ½ cup kimchee

  • 1 ham slice, cut in strips

Instructions

Rinse rice 5 times in cold water, draining water off each time it becomes murky. Combine rice with 1¼ cups water in a saucepan and cover. Bring to a boil, reduce heat, and cook for 20 minutes. Remove from heat and stir in vinegar and agave. Cool rice to room temperature. Place spoonfuls of rice on nori, spread with the back of a wet spoon, leaving 1″ clear along the far edge. Place avocado, daikon, kimchee and ham along the near edge; roll up. Dampen edge of nori with your finger dipped in water and seal nori to itself. Serve with tamari.

Sesame Glazed Carrots

  • 3 carrots, peeled and sliced into medallions

  • 1 Tbsp water

  • 1 Tbsp butter

  • 1 Tbsp sesame seeds

  • 1 Tbsp tamari

  • 1 clove garlic, minced

  • 1 Tbsp maple syrup

Instructions

Combine all ingredients in a skillet over medium low heat and cook, covered, until carrots are tender-crisp.

Save for later: 3 slices ham for ham steak on Day 5 and Baked Potato Corn Chowder, ½ recipe Sesame Glazed Carrots for Day 6