23 Oct simple vegetable sushi from Donna Hay
Here is a simple and appealing vegie snack that is easy to make.
8 sheets toasted nori
125g (4½ oz) baby spinach leaves
3 cucumbers, halved and sliced lengthways
3 carrots, peeled and grated or shredded using a julienne peeler
2 avocados, thickly sliced
⅔ cup (10g/¼ oz) mint leaves
⅔ cup (60g/2 oz) store-bought pickled ginger
water, for brushing
soy sauce or coconut aminos, to serve
wasabi, to serve
store-bought pickled ginger, extra, to serve
Place 1 sheet of the nori, rough-side up, onto a clean surface. Arrange a line of overlapping spinach leaves to cover one-third of the sheet, leaving a 2cm (¾ in) border at the edge closest to you. Top the spinach with cucumber, carrot, avocado, mint and ginger.
Roll the nori to encase the filling, brushing the edge with a little water to seal the roll. Cut the roll in half. Repeat with the remaining nori sheets and fillings.
Serve the sushi rolls with soy, wasabi and extra ginger. Serves 4
You can choose to add all kinds of fillings to this sushi, so everyone will be happy and satisfied. Or if you have a few options on-hand, then each person can design their own combination! For each roll, you might like to add 2 slices smoked salmon, 45g (1½ oz) sashimi-grade salmon or tuna or 3 cooked and peeled prawns (shrimp). You could also try adding 45g (1½ oz) cooked shredded chicken or 3 very thin slices of roasted beef fillet per roll.
Photograph Con Poulos Recipes and styling Donna Hay
“Vegetables are at the forefront of nearly every recipe, with a few meat options thrown in, and there are lots of my all-time classics re-worked to include more goodness. This book is about using food to refuel and re-energise while nurturing ourselves with flavour. Super-fast meals to make you feel good.”
Extracted from Week Light by Donna Hay, RRP$45.00 available at all good bookstores and donnahay.com.au