recipes
VEGETABLE SUSHI ROLLS
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.