Home made brown rice sushi – a great and fun way to top up your vegetable intake for the day, not to mention your fibre needs as well! This recipe is gluten free and vegan friendly
Rolling sushi isn’t as hard as it seems. It really helps if you have a sushi mat, which helps you to roll the sushi into a nice even shape. If you can’t get your hands on one, you could probably use a soft placemat instead.
- Nori sheets
- Brown rice/quinoa if gf
- 1 carrot grated
- 1 cucumber thinly sliced
- Cos lettuce
- Sweet potato (in the photo the white chunk you can see in some rolls is home grown sweet potato that was white)
- Protein of your choice: tofu, egg, chicken, fish (i used tuna)
- 1 small bowl of water
Firstly take your sheet of nori, the rough side facing up wards. Spread a light covering of hummus on the half closest to you. Lay a lettuce leaf on top cutting off any over hanging pieces from the edges of the nori.
Lay down a layer of rice/quinoa making sure it is even all the way to the edges.
Now add in the fillings of your choice in the centre of the rice (should be about 1/4 from the edge of the nori). There are all sorts of combos you can do!
Now to roll: begin with the edge closest to you on the edge of the sushi mat. Flip it over the centre pile carefully tucking it under as you roll (the faster you do it the neater it is)
Roll it to the end quite tightly and then dip your finger in the water and run it along the end of the rough side so it will stick to the smooth bit when you roll it over.
Slice into little circle bites with a sharp knife and serve with tamari and wasabi and pickled ginger… YUM!
****Remember to limit your intake of tuna to 1 x 95g tin a week MAXIMUM. Mercury toxicity is a real life and very common ailment! Look after your body 🙂