Temaki (sushi rice hand rolls)
Check out these super easy and healthy sushi rolls. Packed with plenty of fresh and crunchy veg, these vegan hand rolls are an easy lunch time treat
- 150g brown sushi rice
- 1 tbsp rice vinegar
- 3 nori sheets
- 1 small carrotshredded
- 1 roasted red pepper from a jarcut into 1cm strips
- ¼ cucumbercut into 8cm batons
- ½ avocadothinly sliced
DIPPING SAUCE
- 2 tbsp light soy sauce
- 2 tsp rice vinegar
- 2 tsp sesame seedstoasted
- ½ red chillideseeded and finely chopped
Nutrition: per serving
- kcal283low
- fat7.8g
- saturates1.6g
- carbs44.9g
- sugars4.9g
- fibre4.3g
- protein6.2g
- salt1.7g
Method
step 1
Wash the rice well, drain and tip into a pan with 500ml of cold water and a pinch of salt. Bring to the boil, put on a lid and cook gently for 25-30 minutes or until all of the water is absorbed and the rice is cooked. Gently stir the rice vinegar into the rice, being careful not to overmix, and leave to cool for 5 minutes.
step 2
Use a pair of scissors to cut the nori sheets diagonally from corner to corner to create 6 triangles. Divide the rice between each triangle, leaving a 1cm border around the edges. Divide the carrot, pepper, cucumber and avocado equally on top of the rice and roll each triangle to create a cone.
step 3
Combine all of the sauce ingredients in a small bowl and serve with the temaki for dipping.
