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Vegetarian sushi fashion rolls

Ingredients 7
Time 30 min
  • 2
    sheets nori
  • 300
    sushi rice, cooked according to packet instruction
  • 2
    mixed black and white sesame seeds, plus extra for sprinkling
  • 1/4
    english cucumber, thinly sliced into strips
  • 1
    sweet red pepper, thinly slice
  • 1/2
    avocado, peeled, pitted and thinly sliced
  • soy sauce and pickled ginger for serving



Place a nori sheet shiny side down on a double layer of clingwrap.

Wet your fingers and, using about half the rice, gently press a thin layer of rice about ½cm thick over the nori. Carefully lift the nori off the mat and set aside.

Sprinkle 1 tbsp sesame seeds onto the mat and invert the nori sheet riceside down on top of the seeds.

Arrange half the cucumber, red pepper and avocado and an extra sprinkling of sesame seeds in a thin strip across the bottom third of the nori sheet.

Tightly roll up the sheet to enclose the filling, then wet a sharp knife and slice the roll into 6 pieces.

Repeat process with second nori sheet and other half of ingredients.

To serve: Place sushi in a lunch box or recyclable container with a small tub of soy sauce, some pickled ginger and chopsticks.

Reprinted with the permission of Fairlady.

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Read more on: vegetarian  |  food24  |  fairlady  |  sushi  |  entertaining


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