What is Brown Rice Sushi? - from the Biggest Loser Nutritionist's Mailbag...

Sushi-Hi Cheryl

I just purchased your book "The Biggest Loser 30-Day Jump Start”.  One of the items it mentions is "California brown rice sushi roll".  Can you tell me what that is?  I’ve searched the Internet and can’t find a description.  I’m not sure I’ll find it, but if I know what it is, I can try to get a substitute.
 
Any information you provide will be very appreciated. 
Thanks!  Linda

Dear Linda,

Ca_rollCalifornia roll is a type of sushi. Typical sushi rolls are rolled in dried seaweed, which is on the outside of the sushi roll.

California rolls on the other hand, are made inside-out, with the seaweed on the inside. They usually contain crabmeat and avocado too. 

But the distinction that I emphasized in the book is that unlike typical sushi which is made with WHITE rice (remember white stuff: white pasta, white rice, white sugar, white flour are NOT a part of the Jumpstart plan), brown rice sushi is made with brown rice. 

Brown-rice-sushi-

Not all sushi restaurants use brown rice.  I encourage everyone to ask for brown rice at their favorite sushi restaurant because it is much more nutritious.  Unless we ask for brown rice in sushi (or Chinese restaurants or wherever rice is served) white rice will continue to be the standard provision I'm afraid.
   
thanks so much for writing Linda and thank you so much for buying our book!
Cheryl

Cheryl Forberg

Cheryl Forberg

biggest_loser_logoCheryl Forberg, R.D., is one of the few professional chefs in the country who is also a registered dietitian. As nutritionist for NBC's "The Biggest Loser" for 12 seasons, she developed delicious, healthy recipes that help contestants make fundamental lifestyle changes.

A James Beard award-winning recipe developer, Cheryl has contributed to titles in the "Biggest Loser" book series, as well as authored Positively Ageless: A 28-Day Plan for a Younger, Slimmer, Sexier You (Rodale 2008), which showcases her expertise in weight loss and anti-aging nutrition. A graduate of UC Berkeley and a former research dietitian at Cedars Sinai Medical Center in Los Angeles, Cheryl is in demand as a lecturer and teacher, and travels throughout the United States giving nutrition classes and demonstrations.

Her latest book is Flavor First.

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