Another weekday winner and a favourite of mine, has to be sushi. It gives me immense joy to make my own, you can really get creative with your fillings and it’s a good one to get the kids involved in making. It’s all messy edible fun which is completely gluten free!
“Sushi is a Japanese food consisting of cooked vinegared rice combined with other ingredients, raw uncooked seafood, vegetables and sometimes tropical fruits.” – Wiki
- 3 slices of smoked salmon
- ¼ of cucumber
- ½ of a red pepper
- Feta cheese
- 100g of sushi rice
- Sushi nori (roasted seaweed)
- 1 tsp of virgin coconut oil
- Pinch of Pink Himalayan salt
- 30ml of rice vinegar
- 14g of sugar
- Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until it gets to room temperature.
- In a small saucepan, combine the rice vinegar, coconut oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.
- Wash the cucumber and pepper, slice the pepper and using a vegetable peeler ribbon the cucumber.
- Lay the nori sheets down and spread the rice evenly. On one place the slices of smoked salmon on with cucumber. On the other place the red pepper and crumble some feta cheese on top.
- Very carefully, roll up the nori to make a roll of the sushi. Then with a sharp knife start to slice it into small pieces. Then pop them on a plate with some ginger or crispy seaweed and enjoy your homemade (and healthy) sushi!
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A mother of two who believes and practices honest parenting, sharing her journey, including raising an autistic child.