One of pregnant women's major food cravings is always sushi! Even though there is evidence that having sushi during pregnancy is safer than you think—and that eating fish while pregnant actually helps lower anxiety—so many pregnant women still don't want to risk it (no pressure, ladies!). So, in honor of Foodie Friday, here is a fish-free alternative from the creative chefs at SUSHISAMBA that will satisfy your sushi pregnancy cravings while packing in tons of potassium, fiber, magnesium, iron, B-6 (with all-important folic acids), vitamin A, and protein.
Yasai Temaki Recipeserves 1 (but can be multiplied to make larger batches)
Ingredients:2 pieces sweet potato tempura (approximately 1.4 oz.) 0.1 oz. sweet soy (bottled) 2 slices avocado, ripe/freshly sliced (approximately 0.7 oz.) 2 pieces pea shoot 1.2 oz. red quinoa, cooked .5" soy paper (half cut) tempura batter
Quinoa ingredients:1 cup red quinoa (100% organic) 2 cups water
Method: Heat water with quinoa in a medium sized pan. Cover and keep heat on high until water is boiling, then turn heat to medium until water is absorbed. Total boiling time is roughly 15 minutes.
Temaki preparation:Step 1: Prepare sweet potato tempuraSlice sweet potato in half lengthwise. Lightly coat in tempura batter and cook (as per instructions on tempura batter box). Then, slice the sweet potato into fries (1 fry equals 1 piece).
Step 2: Prepare avocado Cut the avocado in half lengthwise and twist the two halves until they separate. Cut the half into quarters. Cut off the ends, remove the skin and slice lengthwise into ¼ inch slices. Set the slices aside.
Tip: You can include whatever vegetables you like—scallion, carrot, zucchini, radish —to customize your temaki to your own personal taste.
Step 3: Prepare the soy paper Tear or cut the soy paper sheets in half. Hold a ½ sheet of soy paper with one side down in the palm of one hand.
Step 4: Press quinoa into soy paper Moisten your other hand with a little water and ball up the 1.2 oz. of prepared quinoa. Press it into the left side of the soy paper.
Step 5: Add filling Lay vegetable filling alongside quinoa.
Step 6: Wrap into cone Tightly wrap the opposite right-hand edge around, using a folding and tucking method to create a cone shape with the filling on the inside.
Step 7: Secure edge Use a dab of quinoa on the corner to secure the inside edge of the soy paper to the outside of the cone.
Step 8: Place on plate, garnish, and enjoy!
SUSHISAMBA has locations in London, Las Vegas, New York City, Chicago, Coral Gables, and Miami.
Image courtesy of SUSHISAMBA.