Diabetic Recipes

Nori-Maki

(makes 10 rolls)

10 sheets nori
2 cups (372 g) cooked sushi rice
wasabi
10 thin 1-inch (2.5 cm) strips of carrot
3 ounces (90 g) peeled, seedless (Kirby) cucumber sliced into paper thin slices
1/4 red bell pepper, 2 ounces (60 g), seeded, sliced very thin
4 spears asparagus, 2 ounces (60 g), cooked and cooled
1 ounce (30 g) crab meat
2 ounces (60 g) cooked, cleaned shrimp, sliced in half, lengthwise
1 1/2 ounces (45 g) smoked salmon
1 1/2 ounces (45 g) fresh salmon
2 ounces (60 g) fresh tuna
1/2 small avocado (118 g), peeled, pitted, and thinly sliced
pickled ginger
light soy sauce
  1. Gather the ingredients you will need at arms length distance not forgetting the ice water. Place the sushi mat in front of you with a sheet of nori on top, shiny side down.
  2. Place 3 tablespoons (31 g) of the cooked rice on the top half of the sheet and with wet fingers spread the rice to thinly cover three-quarters of the nori sheet, leaving the area furthest away from you uncovered. Place a bit of the wasabi in a trail across the center of the sheet.
  3. Place a combination of vegetables, seafood or just vegetables or seafood in a thin layer across the center of the rice, spreading evenly. Top with bits of picked ginger
  4. Holding the ingredients firmly in place with your fingers, with your thumbs and using the bamboo mat to help, start rolling the nori and lift it up and over to meet the far end of the sheet. Press it with the mat to shape the roll pin-wheel style and to seal the roll.
  5. Continue until all the rolls are made. You may have extra cut vegetables left. These are wonderful for decorations on the plates and the top of the sushi.
  6. To serve, place the sushi rolls on a cutting board and using a wet knife, cut each roll crosswise into 6 pieces. Clean the knife after each cut. Cut straight through; don't saw. Serve with pickled ginger, light soy sauce and wasabi.
Per 6 piece serving: 97 calories (27% calories from fat), 6 g protein, 3 g total fat (0.2 saturated fat), 12 g carbohydrate, 1 g dietary fiber, 20 g cholesterol, 72 g sodium
Diabetic exchanges: 1/2 very lean protein (meat), 1 carbohydrate (bread/starch)