Avocado Sushi with Brown Rice
Short grain brown rice, avocado, red bell pepper, and alfalfa sprouts, rolled in nori seaweed sheets. Serves 4.
1 cup uncooked short grain brown rice
2 cups water
1 tbsp brown rice vinegar
Pinch of Sweet & Salty Gourmet Sea Salt
1 avocado, sliced
1/4 red bell pepper
1/4 cup alfalfa sprouts
4 sheets nori seaweed
1. Rinse and drain brown rice, place into a saucepan over medium heat, and pour in water. Stir in Sweet ‘n Salty sea salt, bring to a boil, and simmer until rice has absorbed the water, about 45 minutes. Let rice cool until warm; stir in brown rice vinegar.
2. To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. Lay a sheet of nori, rough side up, on the plastic wrap. With wet fingers, firmly pat a thick, even layer of brown rice over the nori, leaving top edge about 1/2-inch deep uncovered with rice. Place 1 or 2 slices of avocado and a small amount of red bell pepper strips and alfalfa sprouts in a line along the bottom edge of the sheet.
3. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the vegetables, and tightly roll the sushi into a thick cylinder. Dampen the bare nori edge with a wet finger and seal the roll. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Let rolls rest for a few minutes before cutting each roll into 6 pieces for serving.
Hot Cinnamon Yams
A new kick to a traditional recipe. Sweet and savory. Serves 4 to 6.
4 yams or sweet potatoes, peeled, cut into 1 inch cubes
1/4 cup brown sugar
1/4 cup melted butter
2 tsp Red Hot Cinnamon Gourmet Sea Salt
1. Preheat oven to 375 degrees F. Butter a roasting tray and lay yams in a single layer.
2. Drizzle with melted butter (reserving a little for after roasting), brown sugar and Red Hot Cinnamon Gourmet Sea Salt.
3. Roast for 25 to 30 minutes (until tender). Drizzle with
remaining melted butter before serving.
Zippy Kale Chips
So healthy and tasty! Serves 2.
1 bunch kale
1 tbsp extra-virgin olive oil, divided
1 tbsp sherry vinegar
1 pinch Hot Black Lava Sea Salt
1. Preheat an oven to 300 degrees F
2. Cut away inner ribs from each kale leaf. Tear the leaves into pieces of potato chip size.
3. Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
4. Put the kale pieces into a large resealable bag and add about half the olive oil. Seal and squeeze the bag to distribute the oil evenly on the kale. Add the remaining oil and squeeze the bag more.
5. Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves.
6. Spread the leaves evenly onto a baking sheet. Roast until mostly crisp, about 35 minutes. Season with Hot Black Lava Sea Salt and serve immediately.
Chocolate Rum Balls
These tasty rum balls improve with time when refrigerated in an airtight container for several days. A light sprinkle of Koloa Rum gourmet sea salt on top really kicks up their flavor. Recipe makes 48.
3 1/4 cup crushed vanilla wafers
3/4 cup powdered sugar
1/4 cup unsweetened cocoa powder
1 1/2 cup finely chopped pecans
3 tbsp honey
1/2 cup rum
Koloa Rum Gourmet Sea Salt for sprinkling
1. In a large bowl, stir together the wafers, sugar, cocoa and chopped nuts.
2. Stir in the honey and rum.
3. Shape into 1-inch balls, sprinkle and press a small amount of Koloa Rum Gourmet Sea Salt on top.
4. Roll lightly in powdered sugar to seal. Place balls in a closed container and refrigerate. Before serving, refresh by rolling again in powdered sugar.