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Ingredients:
For the Sushi-
1 C of cooked Brown rice or Quinoa
½ Capsicum thinly sliced lengthways- into long sticks or grated
1 small Cucumber peeled, cut into strips and sliced as above
½ medium Courgette cut into strips and sliced as above or grated
1 Carrot peeled cut into strips and sliced as above or grated
Protein of choice (Tofu, Tempeh, Chicken, Salmon, Mushroom etc) cut equal to vegetables
3 Sheets of Nori
¼ C Sesame seeds (optional)
** note- absolutely any vegetable can be used. Choose whatever is in season or in your fridge as long as it can be sliced or grated.
For the Sushi Dressing-
1 T Rice wine vinegar or Apple cider vinegar
1 ½ tsp 100% pure maple syrup or good quality honey
1 T Tahini
Juice of half a Lemon or lime
1 T peeled and grated Ginger
Method:
Whisk all ingredients for dressing together and mix through Rice/Quinoa, leaving for a while to absorb flavours (at least 30 minutes, overnight is great!)
Lay the sheets on Nori on a clean bench (bamboo sushi mat can be used if you have one)
Wet hands and evenly spread rice/quinoa over the Nori, pressing lightly, covering ¾ of the sheet leaving the edge furthest away from you empty
Arrange all other ingredients in a neat row in the centre of the rice and sprinkle with seeds
Roll each sheet starting from the edge closest to you rolling away from you, tucking in tightly as you go. Once the roll is complete use some water to seal the seam.
Slice into 2 centimetre thick rounds and enjoy!
Can be served with Soy/Tamari sauce for dipping, option to mix 1 tsp of Wasabi if you like it hot!
For the Sushi-
1 C of cooked Brown rice or Quinoa
½ Capsicum thinly sliced lengthways- into long sticks or grated
1 small Cucumber peeled, cut into strips and sliced as above
½ medium Courgette cut into strips and sliced as above or grated
1 Carrot peeled cut into strips and sliced as above or grated
Protein of choice (Tofu, Tempeh, Chicken, Salmon, Mushroom etc) cut equal to vegetables
3 Sheets of Nori
¼ C Sesame seeds (optional)
** note- absolutely any vegetable can be used. Choose whatever is in season or in your fridge as long as it can be sliced or grated.
For the Sushi Dressing-
1 T Rice wine vinegar or Apple cider vinegar
1 ½ tsp 100% pure maple syrup or good quality honey
1 T Tahini
Juice of half a Lemon or lime
1 T peeled and grated Ginger
Method:
Whisk all ingredients for dressing together and mix through Rice/Quinoa, leaving for a while to absorb flavours (at least 30 minutes, overnight is great!)
Lay the sheets on Nori on a clean bench (bamboo sushi mat can be used if you have one)
Wet hands and evenly spread rice/quinoa over the Nori, pressing lightly, covering ¾ of the sheet leaving the edge furthest away from you empty
Arrange all other ingredients in a neat row in the centre of the rice and sprinkle with seeds
Roll each sheet starting from the edge closest to you rolling away from you, tucking in tightly as you go. Once the roll is complete use some water to seal the seam.
Slice into 2 centimetre thick rounds and enjoy!
Can be served with Soy/Tamari sauce for dipping, option to mix 1 tsp of Wasabi if you like it hot!
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