- 2 Small BeetrootsI can Chickpeas (rinsed)2 Cloves Garlic1/2 Cup Olive Oil1/2 Lemon (juiced)2 Nori Sheets2 Cups Sushi Rice2 Tblsp Sushi Seasoning1 AvocadoI Cucumber1 Tblsp Coriander, finely choppedSushi & sashimi soy sauceWasabi
- To make hummus, combine beetroot, chickpeas, garlic, oil and lemon juice and blend until smooth. Refrigerate.To make sushi rice, add two cups of rice and two cups of water to a rice cooker and set to cook. When the rice is cooked and switches to warm, spread the rice into a shallow ceramic or glass dish (do not use metal). Sprinkle the sushi seasoning over the rice. Cover and cool. Chop avocado and cucumber into strips. Chop coriander. Place a sheet of baking paper on the bench (this will act as a 'sushi mat'). Trace out the size of a nori sheet on the paper. Cover the outline with a layer of rice 1cm thick, patting down to compress the rice as you go. Place a nori sheet on top. Spread the sheet with a layer of beetroot hummus. Place a line of avocado and a line of cucumber about one quarter of the way into the sheet. Sprinkle with coriander. Starting at the end closest to you, roll it over the avo and cucumber filling, as tightly as you can, pulling the paper away as you go. Repeat with second nori sheet. When you have two rolls, take a sharp knife and cut them into 2-2.5cm pieces. Arrange on a plate. Serve with sushi & sashimi soy sauce and wasabi. Enjoy.
Brands and product used
- Obento - Yaki Nori for Sushi