STRAW­BERRY, CU­CUM­BER AND AV­O­CADO SUSHI WITH SUN­FLOWER SEED RICE

Women's Health Australia - - FOOD HUB -

FOR THE ‘RICE’

180g dry sun­flower seeds, soaked overnight 4 sun­dried tomato halves, soaked for at least 3 hours About 2 tbs of white miso paste

FOR THE FILL­ING

3 nori sheets ½ cu­cum­ber Hand­ful of strawberries 1 ripe av­o­cado Ta­mari or soy sauce, to serve

1. Blitz ‘rice’ in­gre­di­ents into a chunky paste in food pro­ces­sor. 2. Place nori sheets, shiny side down, on a board and spread ‘rice’ paste into a long strip from the edge to just past the centre – wide enough for the ve­g­ies you’ll be plac­ing on top.

3. Slice the fill­ing in­gre­di­ents into long, thin strips, then ar­range them in the mid­dle of the bed of ‘rice’ paste.

4. Care­fully roll the nori sheet away from you, cre­at­ing a tube with the veg­eta­bles in­side.

Wet the end with water to help seal the tube closed.

5. Eat as a whole roll or use a sharp knife to slice. Serve with ta­mari or soy sauce.

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