This recipe is owned and copywritten
by GILLIAN McKEITH Copyright 2005.
This is one of the best dishes to get your
children involved in the kitchen. Children
eating seaweed? They love it. In fact, nori
is my favourite sea veggie because of its
high nutrient vitamin and mineral content.
Nori is also a great source of protein and
the most easily digested of all the sea vegetables.
If you are prone to colds, have high blood
pressure, catarrh, water retention or lack
of energy, this is your dish.
SERVES 4-6
Ingredients
5200 g brown rice
1 wheat-free vegetable stock cube 17 g nori
sushi sheets
2 avocados, flesh mashed with squeeze of lime
or lemon juice
half a cucumber, peeled and cut into julienne
(matchstick) strips
half a small white cabbage, shredded
1 large carrot, trimmed, peeled and grated
100 g alfalfa sprouts
1 small red onion, peeled and finely chopped
1 red pepper, deseeded and finely shredded
1 tbsp pickled ginger or sushi daikon
Method:
( Don't make the nori rolls too thick -
they need to be eaten in one bite. Find
the ideal proportions. But if you are involving
the kids, let them have fun - thaf's the
whole point of this dish! Eventually, you
will become an expert sushi roller, and
so will your kids.)
- Place the rice and stock cube in a small
saucepan and add 500 ml of boiling water.
Bring back to the boil, cover, lower the
heat and simmer for 7-10 minutes or until
the water has been absorbed.
- Place a sushi sheet on a flat surface
or on a bamboo mat, if you have one. Spread
evenly with the mashed avocado, leaving
2.5 cm of the sheet uncovered at the far
end. Spread with a thin layer of rice.
- Arrange a row of each remaining ingredient
in the centre of the rol I. Carefully
fold the edge of the sheet closest to
you over the filling. Tuck the end in
and begin to roll, as tightly as possible.
Before you reach the end, moisten the
top edge of the nori sheet with a little
water so that it sticks. Wrap in cling
film and place in the fridge until required.
- Repeat with the remaining sheets.
- To serve slice the sushi with a very
sharp knife into 2-cm pieces. Serve with
a little tamari sauce to dip.
