Savory and slightly briny sushi nori sheets are rich in a host of minerals, including magnesium, which is important for muscle contraction and relaxation—key for keeping your heartbeat regular. Fill them with brown rice and seasoned canned salmon for a satisfying, delicious dinner.
Ingreadient
- 1 c. short-grain brown rice
- 3 Tbsp. ponzu sauce
- 1/4 tsp. grated fresh ginger
- 3 Tbsp. mayonnaise
- 2 Tbsp. chili garlic sauce
- 2 6-ounce cans boneless, skinless salmon, drained and flaked
- 8 sheets sushi nori
- 1 large scallion, thinly sliced
- 2 small Persian cucumbers, very thinly sliced
- 1 1/2 tsp. toasted sesame seeds
Direction
- In small saucepan, combine rice with 11/2 cups water. Bring to a vigorous simmer. Reduce heat, cover, and gently simmer 30 minutes. Remove from heat and let sit, covered, 5 minutes. Fluff with fork and let cool to room temp. Scoop out 1 cup
(save remaining rice for other use). - In small bowl, combine ponzu and ginger; set aside. In medium bowl, combine mayonnaise and chili garlic sauce, then fold in salmon.
- Lay out nori in 4 piles of 2 sheets each. Fold each pile into quarters, then unfold. Make a slit through each stack, starting from center and extending to bottom edge of nori, along middle crease, to create what will be a flap.
- Working with 1 wrap at a time, on top left quadrant, arrange salmon mixture and top with scallions. Arrange cucumbers on top right quadrant. Using wet fingers, press brown rice onto bottom right quadrant, then top rice with sesame seeds.
- Fold empty bottom left flap of nori up over salmon, then fold to the right, on top of cucumbers; finally, fold down over rice. Press gently to make it adhere and eat right away, drizzling with ponzu sauce.
