Pork and Cranberry Sauce Sushi Recipe

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The Low-FODMAP 6-Week Plan and Cookbook A Step-by-Step Program of Recipes and Meal PlansWhen you’re eating sushi at a restaurant, you need to be careful of which fillings you select. You also need to pay attention to how the rice is cooked because it may contain high-fructose corn syrup. If you make your own sushi at home, you can be sure it’s safe. This recipe takes a little time and skill, but the result is a nutritious meal that covers all the food groups.

  • Yield: 4 Servings


For the Sushi
  • 1½ cups (275 g) uncooked sushi rice
  • 2½ cups (587 ml) water
  • ½ teaspoon salt
  • 3 tablespoons (45 ml) sushi vinegar
  • 4 nori sheets
  • 9 ounces (250 g) shredded roast pork
  • 1 cucumber, peeled and cut into sticks
  • 1 carrot, peeled and cut into sticks
  • Cranberry sauce
To Serve
  • Soy sauce
  • Pickled gingerroot
  • Wasabi
How to Make It
  1. Place the rice in a saucepan with the water and salt. Bring to a boil. Cook according to the package directions. Remove the rice from the heat and let stand, covered, for 10 minutes. Stir in the sushi vinegar and let cool, uncovered.
  2. Place a sheet of nori, shiny side down, on a bamboo sushi mat. With wet hands, spread ¼ of the rice over the nori sheet, leaving one edge with a ¾-inch (2 cm) strip free. Lay strips of the roast pork down the center of the rice and arrange the cucumber and carrot sticks over it.
  3. Using the bamboo mat as a guide, roll the sushi away from you to firmly enclose the filling. Wrap the roll in plastic wrap and chill for 30 minutes. Repeat with each nori sheet.
  4. Remove from the fridge, slice widthwise into 1-inch (2.5 cm) pieces, and top with a couple spoonfuls of cranberry sauce. Serve with the soy sauce, pickled ginger, and wasabi. Store leftovers in the fridge for 1 to 2 days.

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