WARREN KING, L.Ac.

SUSHI ROLLS

• cooked rice (half sweet, half short grain)
• bamboo roller
• toasted nori seaweed
• rice paddle
• umeboshi paste
• tamari soy sauce
• carrot sliced long and very thin, boiled 1 min
• scallion
• toasted sesame oil
• sauerkraut

1. In mixing bowl mix rice with a few dashes of toasted sesame oil and tamari.
2. Place sheet of toasted nori (if green sheen is pre-toasted) with shiny side down, onto flat bamboo roller mat.
3. With rice paddle, scoop and flatten about a cup of rice onto nori and completely cover the two thirds of the sheet facing you leaving about 2 inches open at top.
4. Make an indentation with your finger across the middle of the rice, into this smear umeboshi paste and lay a scallion on top. Place carrot strips (boiled for one minute to soften) on top and sauerkraut on top of that. (Can add cucumber, steamed greens or with other vegetable, pickle slices or pickled ginger if desired).
5. Cover vegetables with a thin layer of rice.
6. Dab top edge with water.
7. Grab bamboo mat with thumbs, with fingers on top of the vegetables and roll away from you, allow leading edge to touch nori sheet, then roll backward. Lift entire rolled mat and roll tighter, packing in edges with rice if needed, or removing overflowing rice.
8. Unroll, dab nori with more water if didn’t stick together on seam.
9. Slice into 6 pieces with saw-like motion using a wet knife.

Can dip in tamari sauce, top with roasted sesame seeds or parsley sprigs, or top with wasabi (Japanese horseradish) paste that is made by adding water to wasabi powder.

INDIAN RICE SALAD

• 1/4 tsp toasted and 1 tbs plain sesame oil
• 1 tsp marjoram
• 1/2 tsp sea salt
• 4 stalks of scallion, sliced fine
• 1 tsp fresh grated ginger
• tamari soy sauce
• 1 tsp curry
• 2-3 grated carrots
• quarter cup cashews
• 2-3 stalks celery, sliced fine
• quarter cup currants (optional)
• small pot of cooked brown rice
• 1 tsp basil

1. Place toasted and plain sesame oil on bottom of large bottom pot, skillet, or wok, turn stove on medium heat.
2. Add salt, ginger, curry and cashews, stir until cashews are golden brown.
3. Add currants, basil, marjoram, scallions and a few dashes of tamari and stir for a minute.
4. Add grated carrot and celery and stir until slightly soft.
5. Add rice and stir all together, add tamari and curry to desired taste and color.

BOILED BROWN RICE

• 2 cups brown rice
• pinch of sea salt per cup of rice
• 4 cups of water

(General rule is 2 cups water per cup of rice)

Wash rice as in basic recipe and place in pot. Add water and salt and cover with a lid. Bring to a boil and simmer for an hour or until all water has been absorbed. Remove and serve. ( For more flavor and digestibility roast washed rice in a skillet until slightly golden before boiling).

BASIC PRESSURE-COOKED BROWN RICE

• 3 cups short or medium grain brown rice
• pinch of sea salt per cup of rice
• 4.5 cups pure water per cup of rice

1. Place rice into non-aluminum pressure cooker.
2. Wash rice by covering with water and gently stir in one direction and “scour” with hand and pour off cloudy water using a strainer. Repeat process until water is fairly clear (usually 3-5 rinsings).
3. Add water or use finger method (see* below).
4. Place over medium flame until water begins to boil.
5. Add salt.
6. Place lid on pressure cooker.
7. Increase heat to medium high and bring up to full pressure.
8. Place flame deflector under pot.
9. Reduce flame to medium low and cook an additional 40-50 minutes.
10. Remove pot from stove and let sit for 10 minutes.
11. Release any remaining pressure by tilting pressure valve or running pot under cold water, remove lid.
12. Place in serving bowl and mix top and bottom rice with rice paddle, cover with bamboo mat until serving.
13. Serve with favorite condiment, such as gomashio, powdered shiso, sea weed sprinkle, etc.

*To measure rice using “finger method” rest the tip of your index finger on top of rice. The height of the water standing above the rice should fall approximately between the first and second joint of your finger. The general rule is 1.5 cups water for every cup of rice if under 4 cups of raw rice and 1.25 cups of water per cup of rice if over 4.

VARIATIONS OF PRESSURE-COOKED BROWN RICE

BREAKFAST RICE
For breakfast cereal consistency, add 3-4 cups of water per cup of rice. Or just add water to leftover brown rice.

RICE WITH SQUASH
After measuring water, add 2 cups hard winter squash cut into 1″ pieces and continue as in basic recipe.

RICE AND SWEET CORN
2 ears sweet corn
Husk corn, remove silk. Cut kernels from cob, using the back edge of the knife blade to remove the germ of the corn.
After measuring water, add cut corn and cobs to pressure cooker, use your hand to mix corn throughout rice and continue as in basic recipe.

ITALIAN QUINOA

• 1 tbs. olive or sesame oil
• 1 cup of diced onion
• 1 tsp. finely diced garlic (optional)
• 2 cups cubed zucchini
• 2 cups water
• 1 tbs. tamari
• 1/2-1 tsp. basil leaves
• 1 tsp. oregano
• 1 cup quinoa

1. Heat the oil in pan. Add the diced onions, saute until translucent.
2. Add garlic, saute until clear. Mix in zucchini cubes.
3. Add 2 cups water and the herbs. Bring into a boil.
4. Mix in 1 cup quinoa and let simmer covered 15 minutes until quinoa is cooked.
Serve.

Variation: Add diced red pepper to vegetables for more colorful dish.

BAKED SQUASH

• Any type of squash, winter or summer

Coat baking pan with thin layer of vegetable oil. Cut squash in half length wise, scoop out seeds with spoon if winter squash. Bake at 350 until tender, poke with a fork or knife, about 20-30 minutes. Can be eaten as is, stuffed, or pureed.

STEAMED SQUASH

• 1/2 winter squash, sliced into wedges
• pinch of sea salt

Place 3-4 inches of water at the bottom of a pot. Place steamer in. Add squash wedges on the steamer and a pinch of salt. Bring into boil, cook until tender.

BLANCHED BROCCOLI

• 2 broccoli stalks
• pinch of sea salt

Cut broccoli stems diagonally. Cut off outer layer of stem if woody, especially towards bottom. Cut flowerettes into bite-size pieces. Place 2-3 inches of water in a pot and bring to a boil, add pinch of sea salt. Place stems in water, boil for 3 minutes. Add the flowerettes and boil another 2 minutes. Remove and drain.

SWEET GREENS

• 2 medium yellow onions, cut into thin slices
• 4 cups leftover cooked leafy greens (mustard, collard, kale)
• 2 tsp. sesame oil
• 1 tbs. kuzu
• 1 cup water
• natural soy sauce (to taste)

Saute onions until golden and transparent. Cover with 1/2 cup water and bring to a boil. Reduce heat and simmer for 5 minutes, covered. Place leftover greens on top of onions. Add soy sauce. Cover and steam until heated – don’t overcook. While steaming, dilute kuzu in 1/2 cup of water. Add to ingredients. Stir in until thickened. You may need to turn up the heat in order to bring to a boil. Then turn off heat and serve.

BOILED KALE AND TURNIP GREENS

• 4-5 large kale leaves
• 2 turnip green leaves
• pinch of sea salt (optional)
• umeboshi vinegar (optional)

1. Wash the greens and remove the stem from the leaf. Slice the stem diagonally. Slice the leafy part into 1/2 -inch strips. Keep the stems and leaves separate.
2. Place enough water in a pot that will cover half of the greens, and bring to a boil.
3. Place pinch of salt into the boiling water. Add the stems, and boil 3 minutes. Place the leaves in the same boiling water and cook until done, about 5 minutes.
4. Remove, drain, place in a serving bowl and allow to cool a bit. Serve plain or with roasted sesame seeds on top. Some drops of umeboshi vinegar may be added.