DOWNLOAD THIS RECIPE AS A PDFWe thought we’d challenge you a little this week with a meal that’ll have you surprised how easy making sushi really is. It’s also super healthy!
PREP TIME: 30 minutes
COOK TIME: 15 minutes
SERVES: 8
INGREDIENTS
- 2 avocados
- 2 carrots, grated
- 1 continental cucumber, cut into 1/2 cm wide strips
- 1 free range chicken breast, poached, shredded
- 6 sheet nori
- 1 cup sushi rice
- 2 tsp rice wine vinegar
- 1 cup brown rice
- 3 tsp salt-reduced soy sauce
INSTRUCTIONS
- Combine the sushi rice and brown rice in a saucepan with 3 1/2 cups of cold water. Bring to the boil then reduce heat and simmer for approximately 12 minutes or until water is fully absorbed. When the rice is cooked, stir through the soy sauce and vinegar and spread it out on a baking tray to cool down.
- Meanwhile, set up a sushi rolling station by laying out a clean tea towel, a bowl of water, nori sheets, cucumber and carrot at hand.
- Meanwhile, scoop out the avocado flesh and mash it through the shredded chicken.
- Lay a nori sheet on the tea towel, and top it with a layer of rice approximately 1/2 cm thick, leaving a 3cm strip at the end furthest from you.
- Lay out cucumber strips and carrot on top of the rice at the nearest end of the nori, along with 3 tbsp of the chicken mixture in a line before lifting the tea towel and rolling the sushi from the filling side down to the far side, pressing the roll firmly to hold the filling in place. Wet the exposed edge of nori with a little water so that it sticks the sushi roll together. Repeat to make six long sushi rolls. Slice sushi rolls into bite-sized pieces.
NOTE: Allergies are not considered as part of these recipes, please consider the ingredients with your personal allergy requirements in mind. If you’d like an individualised diet plan, you can request that here.
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