Vegetable Sushi Rolls

1. 1

   Place the rice and stock cube in a pot and add 500 ml of boiling water.

2. 2

   Bring back to a boil, cover, lower the heat and simmer for 7-10 minutes or until the water has been absorbed.

3. 3

   Allow the rice to chill.

4. 4

   Place a sushi sheet on a flat surface or on a bamboo mat.

5. 5

   Spread evenly with the mashed avocado, leaving a 1/2 inch border.

6. 6

   Add a thin layer of rice.

7. 7

   Arrange a row of each remaining ingredient in the center of the roll.

8. 8

   Carefully fold the edge of the sheet closest to you over the filling.

9. 9

   Tuck the end in and begin to roll, as tightly as possible.

10. 10

    Before you reach the end, moisten the top edge of the nori sheet with a little water so it sticks.

11. 11

    Wrap in cling film and place in the fridge until ready to eat.

12. 12

    To serve slice the sushi with a very sharp knife into 1/2 - 1 inch pieces.

13. 13

    Serve with a little tamari/soy sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.