After our kale smoothies, we made SUSHI for lunch! But first, we made pan-fried mochi. We tried the savory flavor this time and decided we would put the mochi in our sushi rolls! We also grated daikon to have on the side of our meal. You will find grated daikon at sushi restaurants on the side of your tempura dish. It's extremely good for digestion and something to definitely try!
Callie here!
After our interesting mochi-nori rolls, we proceeded to make some delicious and aesthetically-pleasing nori rolls filled with organic brown rice, sliced up carrots, red bell peppers, celery, extra-firm tofu, umeboshi plum, and almond "cheese". We rolled them up in roasted sheets of nori (unsalted) and the final result looked like this:
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