Maine Coast Sea Vegetables

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Dulse Sushi

Serves 8


2 cups brown rice
4 cups water if simmering, 2½ to 3 cups water for pressure cooking
1 cup firmly packed dulse
3 Tbsp tahini
½ tsp mustard powder
1 Tbsp hot water
½ Tbsp tamari
6 to 8 sheets toasted or raw nori


1. Rinse the rice and simmer for 35 to 40 minutes, or pressure cook for 20 to 25 minutes. (Use larger amounts of water in a jiggle–top pressure cooker or for a softer rice.)

2. Lightly rinse the dulse, squeeze dry, finely chop.

3. Mix the tahini, mustard powder, hot water, tamari, and dulse into a creamy paste. Mix this into the cooked rice. Let the rice stand for about an hour until it is cool enough to handle, but still warm.

To roll the sushi, lay one sheet of nori on a bamboo mat with the bamboo running horizontally, or lay the nori on a cutting board. Place about ½ cup of the rice mixture on the bottom half of the nori. Roll, starting with the end closest to you, pressing the ends inward, and using even pressure. Replace any filling that might fall out. Dampen the last ½ inch of the exposed nori sheet to help seal the roll. Slice into rounds to serve.

Per Serving: Calories 180, Protein 6 g, Carbohydrates 30 g, Fiber 5 g, Calcium 45 mg, Sodium 140 mg


Maine Coast Sea Vegetables Hancock, Maine
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