Sushi Rainbow Rolls
Fancy making your own sushi? Try your hand at these delicious rainbow rolls, ideal for entertaining or a light lunch.
Ingredients
- 250g packet microwave brown basmati and quinoa
- 1/4 cup Macro natural almond, brazil & cashew spread
- 1 Tbsp reduced-salt soy sauce
- 1 carrot, peeled
- 1 zucchini
- 3 nori sheets
- 130g finely shredded red cabbage
- 220g cooked shredded chicken
- 1 medium avocado, sliced
- Lime wedges, to serve
Method
- In a medium bowl, combine rice and quinoa mix with nut spread and soy sauce, stirring with wooden spoon until mixture binds together.
- Using a vegetable peeler or mandolin, finely shred carrot and zucchini into long, thin strips.
- Place 1 sheet of nori onto a board, rough side facing upwards. Spread 1/2 cup of the rice mixture in a strip across the centre. Top with 1/3 of the vegetables, chicken and avocado.
- Roll up firmly into a thick roll. Dampen edge with a little water and seal. Repeat with remaining ingredients to make 3 rolls.
- Cut each roll into 4 pieces. Keep cold until ready to eat and serve with lime wedges.
