Alkaline Sushi Recipe
Ingredients
Scale
- 215g (1 cup) brown rice
- 4 nori sheets
- 1 ripe avocado, peeled, mashed
- 1/2 cucumber, cut into thin strips
- 1/2 red capsicum, deseeded, cut into thin strips
- 1/3 cup coarsely grated carrot
- Bragg Liquid Aminos, to serve
- Optional: fresh red chilli or dried chilli flakes
- Optional: firm tofu
Instructions
- Cook the brown rice according to the packet instructions and then place in a large bowl. Using a fork, mash in 1/4 of an avocado with the rice to give it that traditional ‘sticky’ feel of Japanese sushi rice. This way is much more alkaline!
- Slice all of the vegetables, and if you’re using tofu too, quickly fry this in coconut oil and a little Bragg Liquid Aminos (soy sauce replacement)
- Place a nori sheet, shiny-side down, on a clean surface. Use wet hands to spread one-quarter of the rice mixture over half the nori sheet, leaving a 2cm-wide border along the edge closest to you.
- Spread about a quarter of the remaining avocado across the centre of the rice. Arrange one-quarter of the capsicum and cucumber across the avocado and top with one-quarter of the grated carrot. If you’re using the tofu, place this in here now too.
- Roll up firmly to enclose filling. Brush edge of nori with warm water to seal. Repeat with remaining nori, rice, avocado, capsicum, cucumber and carrot. Set rolls aside, seam-side down, for 5 minutes to rest.
- Cut each roll into 6 pieces. Serve with Bragg and optional chilli!