Low Sodium Lotus Leaf Rice

Delight in the fragrant and nourishing simplicity of Low Sodium Lotus Leaf Rice, a healthier twist on a classic dim sum favorite. This recipe pairs tender jasmine rice with a medley of vibrant vegetables like shiitake mushrooms, peas, carrots, and sweet corn, all infused with bold, aromatic seasonings like five-spice powder and sesame oil. Wrapped in soaked lotus leaves and gently steamed, the dish takes on a subtle, earthy flavor that elevates its natural ingredients. Packed with plant-based protein from diced tofu and seasoned with low-sodium soy sauce for a guilt-free indulgence, this dish is perfect for those looking to enjoy rich Asian flavors with reduced sodium. Serve as individual parcels for an interactive dining experience, making it a show-stopping centerpiece for your next family dinner or gathering. Perfect for vegetarians and health-conscious food lovers alike, this dish is as wholesome as it is delicious!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 sheets Lotus leaves
• 2 cups White jasmine rice
• 2.5 cups Water
• 6 pieces Shiitake mushrooms
• 2 tablespoons Soy sauce, low sodium
• 1 tablespoon Sesame oil
• 0.5 cup Frozen peas
• 0.5 cup Corn kernels, fresh or frozen
• 1 medium Carrot, diced
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 2 stalks Green onions, sliced
• 0.5 teaspoon Five-spice powder
• 0.25 teaspoon Ground white pepper
• 1 cup Firm tofu, diced

Directions

Step 1

Start by soaking the lotus leaves in warm water for at least 30 minutes to soften them.

Step 2

Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside.

Step 3

Rehydrate the shiitake mushrooms in a bowl with hot water for 15-20 minutes. Once softened, squeeze out excess moisture, remove stems, and dice the caps.

Step 4

In a rice cooker, combine the rinsed rice with 2.5 cups of water. Add 1 tablespoon of low sodium soy sauce, and the grated ginger. Cook according to the rice cooker's instructions.

Step 5

While the rice is cooking, heat sesame oil in a pan over medium heat. Add the minced garlic and diced carrot, sautéing for about 3 minutes until fragrant and slightly softened.

Step 6

Add the diced mushrooms, tofu, green peas, corn, five-spice powder, and ground white pepper. Stir-fry for an additional 5 minutes until vegetables are cooked and the flavors blend.

Step 7

Once the rice is done, fluff it with a fork and incorporate it gently into the vegetable mixture in the pan. Stir in the remaining tablespoon of soy sauce and sliced green onions.

Step 8

Drain and pat the lotus leaves dry. Cut each leaf in half to make wrapping easier.

Step 9

Place a quarter of the rice mixture in the center of each lotus leaf half. Fold the sides of the leaf over the rice, then fold the top and bottom to create a neat package.

Step 10

Place the lotus wraps seam-side down in a steamer basket. Steam over boiling water for about 10-15 minutes, which allows the flavors to meld and the aroma of the lotus leaf to infuse into the rice.

Step 11

Carefully remove and serve hot, allowing guests to unwrap their own parcels of fragrant rice.

Nutrition Facts

Serving size	(1755.0g)

Amount per serving	% Daily Value*
Calories	1268.4

Total Fat 37.6g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 1133.4mg	0%
Total Carbohydrate 174.9g	0%
Dietary Fiber 21.6g	0%
Total Sugars 17.6g
Protein 63.4g	0%

Vitamin D 16.2IU	0%
Calcium 1920.7mg	0%
Iron 16.0mg	0%
Potassium 1960.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.2%

Protein: 19.6%

Carbs: 54.2%