Makes: 5 sushi sandwiches!
- 6 square nori sheets
- 1 cup short-medium grain brown rice
- 1 1/2 cups water
- 3 tbsp rice vinegar
- 1 tsp coconut sugar
- Pinch salt
- Your choice of filling (preferably 3 or more)**
- Cling/glad/plastic wrap
** The filling that I have used in my sushi sandwiches (as shown in the photos above) are:
- 1 avocado (sliced thinly)
- 2 carrots (sliced thinly)
- 1/4 purple cabbage (sliced into thin strands)
- 1 cucumber (sliced thinly)
- 2 handfuls baby spinach
- Pickled ginger
- Black sesame seeds
- 1 packet of medium-firm organic tofu (recipe at the bottom of page)***
- Sesame seed oil
- 1 Garlic clove
- Tamari sauce
1/ Firstly, you will need to cook your rice and let it cool completely before assembling your sushi sandwiches. To do so, take a medium sized pot and fill it with 1 1/2 cups of water, a pinch of salt, and your brown rice. Bring to a boil, then cover with a lid and bring it to a slow simmer until the rice has absorbed all the water. OR, if using a rice cooker, follow the instructions given. Once cooked, lay your rice flat on a plate and set aside to cool completely.
2/ Once your rice has cooled, combine it with the rice vinegar and coconut sugar.
3/ To assemble your sushi sandwiches, lay a piece of cling wrap flat onto your surface. Then take your nori sheet and lay it on top of the cling wrap, roughly in the middle. Take about 2 tablespoons of rice and press it firmly down onto your nori sheet, making a diamond shape - as shown in the image below.
4/ With the base done, you can now layer on your toppings up to about an inch thick (in any order). Once you're happy with the filling, take a corner of the nori sheet and pull it into the middle. Continue this with the other 3 corners. Once you have closed your sandwich, wrap it firmly with the cling wrap that is underneath. Once wrapped, place it in the fridge until you're ready to serve/eat it!