This recipe will have you making sushi in minutes. Best of all, it stores and transports really well, making it a great addition to kids' lunch boxes and a great share plate at a picnic.
1 cup brown rice, uncooked
1 1/2 cups broth (or water)
1 small sweet potato, finely julienned
1 small carrot, finely julienned
I small beetroot, finely julienned
1 cup (total) shredded kale, spinach and green beans
2 tbsp coconut oil, for baking
1 lemon, juiced for baking
3 tbsp seeds (I use chia and sesame seeds)
2 large ripe avocados
6 nori sheets, cut in half
Preheat oven to 170°C and line an oven tray with baking paper. In a bowl, toss julienned vegetables with coconut oil, lemon juice and seeds. Place on line tray and bake for 30 minutes or until vegetables are slightly browned.
Cook brown rice as per instructions on the packet with the broth. Set aside to cool (I like to spread it into a single layer on a tray as it cools quickly). Once rice has cooled, place in a bowl and mash avocados through until the rice binds together.
Using halved nori sheets, assemble sushi. Lay nori sheets on a flat surface and layer with rice. Top with julienned vegetables and the greens. Roll tightly and cut with a wet knife to ensure a clean cut.
Serve with a dipping sauce of either lemon juice, tamari (wheat-free soy) or soy sauce.
Stacey Clare's Nutritional Tip
Store-bought sushi is often made using a high-GI white rice bound with 'sushi seasoning/mirin' to make it taste sweet. Unfortunately, it is full of refined sugars and preservatives, none of which are ideal for yours or your family's health. By using brown rice, with mashed avocado as its binding ingredient, your good fat intake is increased - your skin stays hydrated, your digestion moves more freely and your heart stays in far greater shape. Bonus!