Veggie Sushi Rolls
Yields 21
This sushi roll recipe will keep you fuller for longer than regular sushi. Seaweed is full of goodness so this makes a great nutrient packed snack.
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  1. 1 cup of brown Basmati rice
  2. 1 avocado
  3. ½ yellow sweet pepper
  4. 3" piece cucumber
  5. Small bunch of asparagus tips
  6. 3 sheets of sushi nori (available in most supermarkets)
  7. Sushi rolling mat (available in most supermarkets)
  8. Bragg Aminos or soy sauce to serve
  1. Rinse and soak the brown basmati rice for at least 1 hour.
  2. Drain and rinse the rice and place in a pan with a litre of boiling water and a pinch of sea salt.
  3. Cook the rise for 40 to 50 minutes, you want to slightly over cook it so it becomes sticky.
  4. Drain the rice.
  5. Blanch the asparagus tips in boiling water for 1 minute then drain.
  6. Take a sheet of the sushi nori and place it on the sushi rolling mat.
  7. Spread some rice onto the sheet and press it down firmly. Cover the entire sheet of nori but leave about an inch strip uncovered at the top of the nori.
  8. In the centre of the nori place the asparagus, pepper, avocado and cucumber so you have a strip of vegetables from left to right.
  9. Then start rolling the nori by lifting and rolling the mat until you get to the top.
  10. Then firmly roll the mat back and forward.
  11. Place the what should look a bit like a Swiss roll on a place and using a sharp knife cut into slices about 1 inch wide.
  1. Serve Bragg Aminos or soy sauce on the side for dipping.
Flourish Wellbeing

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