Recipe of Award-winning Japanese Lettuce Wraps

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Before you jump to Japanese Lettuce Wraps recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs Inside the Kitchen.

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You may prefer cooking with your oven, but using a microwave instead will cost you much less money. If you find out it takes 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. Compared with your stove, you can make boiled water or steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. You might think that you save energy by washing your dishes by hand, but that is certainly not true. You get the highest energy savings by totally loading the dishwasher ahead of commencing a wash cycle. Don't dry the dishes with heat, use the cool dry or air dry features to increase the money you save.

The kitchen by itself provides you with many small ways by which energy and money can be saved. Natural living is actually something we can all perform, without difficulty. Mostly, all it requires is a little bit of common sense.

We hope you got insight from reading it, now let's go back to japanese lettuce wraps recipe. To make japanese lettuce wraps you need 10 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Japanese Lettuce Wraps:

1. You need 2 cups of short brown rice.
2. Get 4 cups of water.
3. Provide 2 tablespoon of rice vinegar.
4. You need 1 tablespoon of honey.
5. You need 4 of carrots diced.
6. Take 2 of avocado sliced.
7. Prepare 1 of cucumber diced.
8. Use 1 bunch of green onions diced.
9. Get 1 head of leaf lettuce.
10. Get 4 sheet of nori seaweed optional.

Steps to make Japanese Lettuce Wraps:

1. I use a rice cooker, cook rice.
2. Tear lettuce leaves in half.
3. After rice is done cooking, mix with rice vinegar and honey.
4. Place a spoonful of rice on lettuce.
5. Top with all diced veggies, and wrap a small piece seaweed if you want.
6. Wrap lettuce around rice and veggies, serve with low sodium soy sauce, pickled ginger and wasabi.
7. I substitute Avocado for shrimp.

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