Servings |
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Ingredients
- 1/2 cup brown rice
- 1/2 cups quinoa
- 2 tablespoons rice wine vinegar
- 2 tablespoons tahini
- 4 sheets nori seaweed rolls
- 1 small avocado
- 1 small carrot
- 1 small cucumber or courgette
- 1 small red capsicum (red pepper)
- pickled ginger
- soy or tamari dipping sauce
Ingredients
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Instructions
- Rinse the brown rice and quinoa well
- Place in a saucepan, cover with water and bring to the boil
- Reduce heat, cover and simmer until all the liquid is absorbed
- Remove from heat and add the rice wine vinegar
- Allow to cool, then stir in the tahini (helps make the mixture sticky)
- Place a nori sheet on a bamboo mat or baking sheet
- Spread mixture over approximately 2/3 of the sheet - use the back of a wet spoon to smooth the mixture
- Place strips of the julienned vegetables (finely sliced into long strips) across the centre of the rice
- Roll tightly into a long roll
- Slice the roll into about 6-8 pieces with a wet, sharp (non-serrated) knife
- Serve with pickled ginger and tamari/ soy sauce, or alternatively add the ginger to the vegetable filling before rolling
Recipe Notes