1 2/3 cups water
1 Cup brown rice, rinsed
2 Tbsp rice wine vinegar
1 Tbsp sugar
4 Sheets nori (dried seaweed)
1 Small red capsicum, thinly sliced
1 Large carrot, thinly sliced lengthways
1 Small cucumber, thinly sliced lengthways
1 Cup alfalfa sprouts
4 Tbsp Pickled ginger
4 Tbsp Salt reduced Soy sauce
4 Tsp Wasabi
Step 1 In a large saucepan, bring water to a boil, then add rice. Reduce to low heat and simmer, covered until water is absorbed (about 20 minutes). Drain excess liquid if required. Cool.
Step 2 Over medium heat, cook vinegar, sugar and salt in a small saucepan until sugar and salt are dissolved. Cool.
Step 3 Once cool, pour vinegar mixture over rice and mix gently until coated. Mixture will be sticky when ready, and dry as it cools.
Step 4 Place a sheet of nori on a sushi mat, top with 1/4 of the rice. With wet hands press out gently until even thickness leaving about 2cm at the top. Place an assortment of vegetables in a line at the bottom of the rice closest to you.
Step 5 Using the mat, roll the sushi, compressing as you go until it is fully rolled. Wet the edge of the nori with a tiny amount of water so it sticks.
Step 6 Slice with a very sharp knife and serve immediately with condiments.
Nutritional Guide - Per Serve (serves 4)
Energy: 144cal
Protein: 4g
Fat: 1.1g
Saturated Fat: 0.2g
Carbohydrate: 27.7g
Sugars: 5g
Sodium: 514mgg
Fibre: 2.5g
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