Sushi is the perfect lunch for almost any occasion. It's an easy to grab snack and makes a perfect healthy dish, especially when used with brown rice and pili nuts as an addition to your regular wasabi sauce.
Preparation time: 40 minutes (Serves 4)
Equipment: Sushi Roller Matt Blender
8 nori sheets
250g brown sushi rice
8pcs asparagus Half cucumber
Organic rice vinegar
Pili Wasabi Ingredients:
2 tbs Wasabi
2 tbs spring water Condiments: Sauerkraut Tamari Soy Sauce
Instructions: In a medium saucepan, bring water to a boil, add brown rice, bring to boil and lower heat to low and cover. Simmer until water is completely absorbed and rice is tender – about 25 minutes. Drain off any excess water if there is any.
In the meantime, add wasabi, pili nuts and water to a blender and blend together until smooth.
Once the rice is done, reduce the heat and add the rice vinegar and stir with a fork. It should be sticky and once it’s ready. While the rice finishes cooking, prep your veggies by chopping them into thin pieces.
Time to roll now: Grab your sushi mat and top with a sheet of nori. Using your hands dipped in water (to avoid sticking), pat a very thin layer of rice all over the nori. Then, place a generous serving of your veggies in a line at the bottom 3/4 of the rice closest to you.
Start to roll the nori and rice over with your fingers, and once the veggies are covered, roll the mat over to mould and compress the roll. Continue until it’s all the way rolled up.
Cut into 6 pieces and enjoy!