Sushi Dinner Platter

We love to participate in Global Eating so I came up with this menu that fulfilled my craving for Japanese food.  


Starting from the top moving clockwise:  Spinach with garlic, ginger, and sesame; Kale with walnut and miso; Veggie Rolls;  Tofu Sushi Rolls;  Sliced Cucumbers with Tamari and Sesame Seeds


Spinach with Garlic, Ginger and Sesame
1/4 cup of vegetable stock
9 ounces of washed organic baby spinach
1 clove finely chopped garlic
1″ piece of ginger, finely chopped
1/2 t sesame oil
1 t low sodium, gluten free, organic tamari
1/2 t white sesame seeds


Heat vegetable stock in a large non stick skillet and add the garlic and ginger.  Cook for 2 minutes until soft.  
Add the sesame oil and spinach.  Stir until wilted.  
Add the tamari and stir to combine.  Garnish with sesame seeds and serve.






Kale with Walnut and Miso
1/8 cup finely chopped walnuts
1 T Miso Paste
Dash of sesame oil

1/4 cup Veggie Stock

9 ounces of washed organic kale


Combine the walnuts, miso and sesame oil.  
In a non stick skillet add the veggie stock and bring to a simmer.  Add the kale until wilted.  
Stir in the miso mixture to combine and serve.


Cucumbers with Tamari and Sesame Seeds
1 seedless English cucumber sliced
1 T low sodium tamari
1 T Mirin
white sesame seeds
black sesame seeds


Combine cucumber tamari and marin in a bowl.  Garnish with sesame seeds and serve.


For Sushi Rolls see previous blog post

























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