Sweet n Spicy Vegan Sushi with Brown Basmati

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Today is a first. And I’ve been dreaming about it for ages. Today is the first time I introduce friends’ blog posts. Yippey – hurray!!!! As most of my friends are total foodies, too, most of our meetings end up in culinary heaven. Like last weekend when we met on the beach for a picnic and everybody brought an amazing dish! One of the highlights were my dear friend Michelle’s vegan sushi rolls filled with avocado and sweet potatoes. Total yumminess!!! Big love & thanks to Michelle – who is not only a great friend, but also an amazing yoga teacher. Check out her website www.michellebartoloyoga.com  or add her on Facebook. But now, have fun with her recipe! Love, N xx

vegan-sushi

The last few weeks have had me craving sushi  A LOT! But the white rice was making me feel a bit too heavy so I decided to experiment with a healthier sushi that was friendly to my belly.  I looked around the kitchen to see what had to be used up and came up with this delicious beach friendly dish 😉  I was very happy that everyone enjoyed them!  Here is the recipe for all you healthy foodies…

Ingredients:

  • Nori Sheets
  • Organic Brown Basmati
  • 1 x teaspoon Turmeric
  • Desicated Coconut
  •  1 x tablespoon Coconut Oil
  • 1 x Large Sweet Potato
  • 1 x Avocado
  • Bits of finely chopped ginger
  • A handful of fresh coriander
  • Another handful of fresh Spinach
  • 1 x teaspoon of rice vinegar

Dip/Dressing:

  • Tamari (wheat free soya sauce)
  • Juice of ½ a Lemon
  • Pinch of chili flakes

Instructions:

Boil up the basmati, two parts water to one part grain, approx. 30 mins cooking time on medium heat. I always get the water to a rolling boil before I add in the rice (do not rinse the rice before cooking,so it stays as sticky as possible)

Chop up your sweet potato into small chunks and steam them, this only takes about 10 min

Once the sweet potato can easily be cut with a fork , remove from heat and mash them up

Mash up one ripe avocado and mix it into the sweet potato…..then add a 1 x tablespoon of dessicated coconut 😉

Once the rice is slightly overcooked (stickst together better) add in 1 x tablespoon of Coconut Oil, the turmeric and you could add some finely chopped ginger too if you like.

Allow the rice too cool down for about 20 min

Pull out a Nori sheet

Place the spinach on first, if the leave is big enough you can just put the filling inside the leaf! We are very lucky to have fresh spinach with big leaves in season at the moment 😉

Scoop a tablespoon of the rice next, nicely layering but not too wide, remember you have to be able to roll it up!

Then add some chopped coriander

Scoop a tablespoon of the sweet potato and avocado mixture next

Roll it up nice & tight

Moisten the end of the sheet with lemon juice, water or cucumber and seal it shut!

I served mine as sushi rolls as opposed to pieces, but feel free to experiment

Dip/Dressing:

In a small jar pour the tamari in so it comes to about ½ way up the jar

Add in the juice of lemon and a pinch of chilli flakes and dip away…

Horrayyyy healthy sweet n spicy vegan sushi coming up.

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