STRAWBERRY, CUCUMBER AND AVOCADO SUSHI WITH SUNFLOWER SEED RICE
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.