Friday, June 20, 2008

Sushi Rice Bars

This is a recipe by Allen Lim, Sports Physiologist for Team Garmin / Slipstream (NY Times)

3 cups medium-grain Calrose or sushi rice, cooked
6 eggs
Soy sauce or Bragg Liquid Aminos (a soybean-based liquid protein concentrate)
A handful of prosciutto or cooked bacon
Balsamic vinegar

Scramble the eggs with the soy sauce or the Braggs Aminos. (“The guys like the flavor of the Braggs better than the soy,” Mr. Lim said.)

Add the prosciutto or bacon. Pile the rice, eggs and pork into a 6-by-9-inch pan.

Pour a small amount of balsamic vinegar and soy on top.

Salt to taste.

Mix and mash into the pan.

Let sit for 20 minutes, then, using a silicone spatula (“anything else and the rice will stick,” Mr. Lim said) cut it into 1 1/2-inch squares.

Wrap in foil.

Yields about 24.

This seems like it would be easy to make and tasty since there is prosciutto to be had...

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