Roe Nori Tacos

1. Place the rice in a fine-mesh strainer and rinse until the water runs clear.
2. Add the rice, water, and salt to a medium pot and let sit, off the heat, for 15 minutes. Cover, bring to a boil over medium heat, then lower the heat and simmer gently for 10 minutes.
3. Turn off the heat and gently spread the rice onto a baking sheet.
4. Working quickly, sprinkle the vinegar over the rice and fold gently, drawing a crosshatch pattern with a spatula. Fan the rice for about 1 minute to cool. Voilà—sushi rice.
5. In a skillet over medium heat, toast the nori for 10–15 seconds with the shiny side facing up.
6. To assemble, scoop about 1 tablespoon rice and form into a loose ball. Place on the center of the nori, top with a little roe, and serve with tamari, coconut aminos, and wasabi for dipping.

NOTE: Sushi is a common craving that seems to hit especially hard in the first trimester. If you don’t have roe, you can easily make these bites with cucumber, avocado, and a sushi-grade fish of your choice (our favorites are yellowtail, halibut, and salmon).

During pregnancy, just remember the guidance from the Japanese Ministry of Health: Consider your source, stick to low-mercury species, and enjoy!