Get practicing your sushi rolling with these healthy maki rolls. You’ll be a master in no time.
Serves: 2
Time to prepare: 20 mins
Dietary requirements: Dairy-free, Egg-free, Gluten-free, Kosher, Vegan, Wheat-free
Ingredients
60g/2.1oz sushi rice or short grain brown rice
1 tsp soy sauce
½ tsp rice vinegar
4cm ginger, grated
½ ripe avocado
½ lime, juice only
½ tsp sesame seeds
salt to taste
2 nori sheets
2 spring onions, julienned
1 carrot, julienned
40g/1.4 oz button mushrooms, julienned and marinated for 15 minutes in 1 tsp soy sauce and 1 tsp sesame oil
Dipping Sauce
1 tbsp soy sauce
1 tsp grated ginger
1 tsp sesame oil
½ tsp mirin
Optional: wasabi sauce
Instructions
Cook the rice to the packet instructions.
While it is cooking make the dipping sauce by pouring into a small bowl and mixing together.
Season the cooked rice with the soy sauce, rice vinegar and ginger. Mix well and set aside.
Mash the avocado in a bowl with the lime juice. Fold in the sesame seeds. Season with salt and set aside.
Place one nori sheet (shiny side down) on a sushi mat. Spread the rice evenly on the sheet. Make sure you leave 3cm around all the edges.
Press the rice firmly against the nori with the back of a spoon.
Spoon the avocado in a long strip across the centre of the nori sheet. Then arrange the spring onion, carrot and mushrooms, again across the nori sheet. Don’t be tempted to overfill the roll.