Veggie Loaded Sushi

Ingredients

• 2 cups Sushi Rice
• 1 Avocado sliced
• 1 carrot julienned
• 1/2 Capsicum sliced
• 1 spring onion Chopped
• 2 Stalks of kale chopped and sauteed
• 1/2 Cup Konjac Prawns (or Tofu sliced )
• 1 Tbsp Mirin
• 2 tsp Rice vinegar
• 1 tbsp peanut oil (or oil of choice)
• pinch of salt
• 1 Tbsp minced garlic or 3 cloves of garlic
• 1 tsp chilli flakes
• 2 Tbps toasted sesame seeds
• 8 Obento Yaki Nori Sheets

Method

1. First cook the sushi rice, 2 cups dry rice to 4 cups boiled water in a saucepan. Cook for around 11 minutes or until you hear no bubbling.
2. Add the mirin, rice vinegar and toasted sesame seeds into the cooked sushi rice and stir.
3. Transfer half into another container to cool down, stir occasionally to cool down both portions of rice.
4. Cut up all vegetables required; avocado, carrot, capsicum and spring onion are kept raw.
5. Heat up oil in pan, sautee kale and a pinch of salt until brighter green and slightly wilted. Put aside in a small bowl.
6. Add in the konjac prawns or tofu and heat through, stir in garlic and chilli flakes for an extra minute. Put aside in a small bowl.
7. Lay out one nori sheet and spread 1/2 cup of rice thinly and evenly over the surface, leaving 1cm at the end
8. Add ingredients to your liking in a row over the rice and roll bottom to top.
9. Add a small amount of water over the end nori to then roll and seal the sushi.
10. Complete the others the same way, then chill in the fridge for about an hour.
11. Cut each roll into bite sized pieces.
12. Serve with mayo or soy sauce to dip.

Product used in recipe

• Obento - Yaki Nori For Sushi