Yield : 4 servings

6 seaweeds sheet (Nori)

1 carrot

1 cucumber

1- 2 avocado

1 small onion 

1 red pepper

5 tbs shelled pistachios

4 tbs flax seeds

2 tbs sesame seeds

4 tbs almonds butter

4 tbs dark tahini

 1 big handful fresh coriander

1\2 lemongrass stalk

 4 tsp minced ginger

1 handful rocket 

soy sauce

  • Place nori seaweed, shiny side down on the bamboo rolling mat, or on a clean table.
  • Dab a small amount of almonds butter and dark tahini on the top of your seaweed and sprinkle with chopped pistachios.
  • Place few carrots, avocado, cucumber and pepper sticks on the second line after the top.
  • Chop together fresh coriander and lemongrass and 1 tsp minced ginger then sprinkle it on the sheet
  • Arrange your rocket leaves on the nori seaweeds sheet.
  • Sprinkle all over chopped red onion and sesame and flax seeds.
  • Drizzle some soy sauce all over .
  • Lift the front of the bamboo mat closest to you and begin to roll the sheet tightly. Just before reaching the end of the sheet wet the exposed strip with a little water or apple vinegar.Apply gentle pressure to join the edges of the nori. 
  • The rolls can be eaten whole or sliced with a wet, sharp knife.

TIP: You can replace this vegetables with anyone you prefer most. I have a bamboo mat but I prefer making my sushi without it. Be sure to buy seaweeds sheets for sushi from clean countries.

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