Potato salad with celery hearts and cranberries.
The number one hint is this: rolling sushi is a self-correcting process. If your first roll does not turn right? eat it to hide the evidence and roll another. If it has been a while since you made a roll, keep practicing and it will all come back to you, like riding a bicycle. Once you learn it you can never forget it.
Rice does not stick to nori, or roll does not stick together when rolled. Most likely you did not use enough vinegar in your rice. The rice should be annoyingly sticky.
Roll is too thick, or or does not hold together. You probably used too much rice, or packed it down too tightly. The rice should be spread on the nori to within about 5/8-inch of what will be the outer edge. Rice should not be squished onto the nori, and should not cover the nori completely. You should be able to see nori between the rice kernels, perhaps 1/4 to 1/3 of the space should be open to the nori below the rice.
Cucumber can be cut into larger chunks which are easier to work with. Try quartering the cuke lengthwise, removing the seeds< then cutting the flesh into large pieces about 1/4-inch thick by 3/8-inch wide. The length of the pieces should be half the width of the nori.
Place a square of plastic wrap on or between the nori and the bamboo mat when making rolls. This will keep the rice and messy ingredients out of the mat and make it last longer. Peel the plastic wrap back with the mat as you roll. When you are finished, wrap the roll in the plastic wrap and put the roll in the refrigerator. When you are ready to serve, unwrap and slice them.
The juice of one lemon daily is allowed for all purpose.
Salt, pepper, vinegar, mustard poweder, garlic, sweet basil, parsley, thyme, marjoram, etc may be used for seasoning. No oil, butter or dressing can be used.
Tea, coffee, water, or mineral water are the only drinks allowed in any quantity.
Tea or coffee in any quantity without sugar. Only one tablespoon of milk is allowed in 24 hours. Saccharin or Stevia may be used.
100 gram of veal, beef, chicken breast, fresh white fish, lobster, crab, or shrimp. All visible fat must be carefully removed before cooking, and the meat must be weighted raw. Meat or fish must be boiled or grilled without additional fat. Salmon, eel, tuna, herring, dried or pickled fish are not allowed. The chicken breast must be removed from the bird.
One type of vegetable only to be chosen from the following: spinach, chard, chicory, beet greens, green salad, tomatoes, celery, fennel, onion, red radishes, cucumbers, asparagus, cabbage.
One breadstick (grissini) or one Melba toast.
An apple or a handfull of strawberries or one-half grapefruit.
Dinner: the same four choices as lunch.
100 g Cod = 82 cal
1 vegetable = 55 cal
1 gressini breadstick or melba toast = 20 cal
1 medium apple = 93 cal
55 cal of vegetables:
– 240 g of spinach
– 290 g of chrd
– 325 g of chicory
– 250 g of beet greens
– 390 g lettuce
– 305 g tomatoes
– 390 g of celery
– 177 g of fennel
– 130 g of onion
– 345 g of red radishes
– 460 g of cucumber
– 275 g of asparagus
– 230 g of cabbage
100 g of raw protein:
– Lobster = 90 cal
– Crab = 84 cal
– Haddock = 87 cal
– 1 large egg (72 cal) + 3 large egg whites (51 cal) = 123 cal
Walnut Loaf – Vegetarian Walnut Loaf – onion (choppedâ