Sushi Rolls

Serves 3 main – 6 starter

3 sheets nori paper

For the rice:
3 cups cooked medium grain brown rice
1 ½ tbsp mirin
5 drops sesame oil
3 tsp toasted sesame seeds

For the Filling:
80gm ready to eat Tempeh, cut into strips
1 finely sliced carrot
1 avocado finely sliced
4 spring onions finely sliced
½  red capsicum finely sliced

Tahini Spread:
½ cup hulled tahini
3 tsp mirin
1 tsp tamari
1 tsp sweet chilli sauce
1 tbsp finely chopped coriander

Combine all the spread ingredients in to a bowl and mix well. Add a little water if the mixture is to too stiff as you want it to be a spreadable consistency. Combine the rice ingredients in a bowl using your hands to squeeze it all together.

Have a bowl of water next to you along with a clean cloth and a tea towel. Lay nori sheets down with the smooth side facing down towards the surface, also ensure that the indented lines in the nori sheet are facing the right way so that its easy to roll up.

Scoop up approx ¾ cup rice and place it on to the nori sheet, using your hands start to spread it out in to a thin layer leaving a gap at the top and bottom of the nori sheet. It is important to to spread the rice evenly all the way to each side edge. Along the edge of the rice closest to you spread an even layer of the tahini mixture. Top the tahini mixture with some strips of tempeh, spring onion, carrot, avocado and capsicum. Don’t overfill the roll or you will have difficulty rolling it up. With your fingers wet the edge of the nori furthest away from you. Dry your hands and begin to roll up the nori making sure you go slowly so that you create a tight roll, continue to the end where the wet part of the nori paper should stick the roll together. Using a sharp knife you can now cut slices of sushi to whatever size you like. Serve immediately with pickled ginger, tamari or wasabi.

Tagged as: cooking, Healthy Eating, Organic Food, RICE, sushi, vegetarian