Raw Turmeric and Beetroot Sushi

Servings: Makes: 24 rolls

Nutritional Information:

Per roll (32g)

Calories 30, Fat 2.2g, Saturates 0.2g, Carbohydrate 2.2g, Sugars 0.7g, Fibre 0.9g, Protein 1.2g, Salt 0.03g


Ingredients

Method

1

For the 'rice', add the sunflower seeds, cider vinegar and water to a food processor and blend until smooth. Then add the cauliflower and pulse until it becomes a consistency similar to rice. Halve the mixture into two bowls and add the turmeric to one and the beetroot to the other. Mix each to colour the 'rice'.

2

Next spread half of the turmeric ‘rice’ onto a nori sheet. This should cover ⅔ of the sheet and be roughly 5mm thick. Using a pastry brush and water moisten the remaining ⅓ of the nori sheet.

3

To fill the sushi, place a horizontal line of your chosen filling across the centre of the rice layer. Then tightly roll the nori, starting from the filled end, to encase the rice and filling. Use the remaining ⅓ of the nori sheet to seal the sushi roll. Repeat these steps to fill all four sheets of nori.

4

Allow the rolls to chill for 1 hour in the fridge, before slicing them into 1-inch thick pieces.

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