AYURVEDIC SUSHI

I make this at least twice a week as it travel well if you need food away from home plus it is delicious!

You can switch up the vegetables if you like or add a little fish if you are not vegetarian. I use a rice cooker which means I can cook the rice along with the carrots and green beans but it still works well in a lidded pans on the hob.

If don't have green beans or fancy a change I make some houmous instead.

Rice and carrots are augmenting and the green beans (or houmous) and asparagus are extracting.

Ingredients

  • 50g sushi rice

  • ½ carrot (approc 60g)

  • ½ avocado, sliced

  • 30g green beans or large spoonful of houmous (preferably homemade)

  • 30g asparagus

  • 1 nori sheet

  • 3 tsp ghee

  • ½ tsp fresh ginger

  • ¼ tsp mineral salt

  • ¼ tsp ground coriander

  • ½ tsp mint

  • Squeeze of fresh lime juice

Method

Cook the sushi rice with 1 tsp of ghee and a pinch of mineral salt. I normally use my rice cooker but a pan with a lid also works well. Using the rice cooker means I can steam the carrots and green beans at the same time, alternatively you can simply cook these gently in lidded pan with enough water to just cover the vegetables.

Once the vegetables have softened, sauté these with the asparagus in the remaining ghee, mineral salt, fresh ginger and ground coriander. Add a squeeze of lime at the end.

Once everything is cooked lay out the nori sheet, spread out the rice using a spatula, it will be less messy if you avoid handling the rice with your hands. Lay a strip or two of carrot and asparagus along the middle of the nori adding a layer of avocado before rolling up the edge closest to you to form a sausage shape roll.

The best knife I have used is a serrated bread knife, wet this a little and you can cut into rings of sushi without tearing the nori or getting in a mess.