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Serves one}.
Ingredients:
Three sheets of sushi seaweed sheets equals six rolls
Fold and cut along the crease line for this recipe to make a two-sheet. Place these sheets on the sushi mat to secure the seaweed sheet using fresh water. Dip your fingertips and run them at the top and bottom edges to seal.
These sheets have two sides: a shiny side and a rough side. Position the cooked rice on the rough side and top up with the rest of the raw ingredients.
A thin slice of the following ingredients is cut and ready to be placed on a cutting board for serving to each seaweed sheet.
- Red and Yellow Capsicum
- Cucumber
- Avocado- slice and place on each of the sheets
- Carrots – grate on the large oblong holes
- A small serving of sweet chilli sauce on top of the cooked rice. Not too much sauce!
- A small serving of mixed green salad leaves.
Add half a cup of sushi rice and two cups of water; cook until the rice starts to boil, and keep stirring until the water has evaporated. Remove from the heat and set aside to cool.
Use a tablespoon to scoop the rice when cool and place it on the seaweed sheets.
Enjoy!
Julie Eden