You will need a sushi mat for this recipe, which you can get from some supermarkets or an Asian grocery store. Try using different ingredients like prawns, tofu, tuna and salmon. Great for lunches, entrees and snacks.
10 nori rolls
5 nori rolls
5 sheets nori seaweed
1 medium avocado
1 bunch garlic chives
2 Lebanese cucumbers
3 tbsp LSA (linseeds, sunflower seeds and almonds – ground)
2 tbsp sesame seeds, dry roasted
1 tube wasabi
4 tbsp tamari
5 cups brown rice
While the rice is still warm, stir through the LSA and sesame seeds. Let the rice sit while you prepare the other ingredients.
Peel the avocado and slice into strips. Wash and separate the garlic chives. Cut the cucumber, into long thin strips.
Put the nori sheet on the sushi mat and cover the nori with a thin layer of rice. Leave about 2cm (3/4 inch) clear at the top and bottom of the nori. Fill to the sides. Spread a thin strip of wasabi along the centre of the rice. At the end closest to you, place 3 strips of garlic chives. Put a strip of cucumber next to the strip of avocado.
Roll the mat up, away from you, creating a compact roll. Be careful not to roll the mat into the nori roll. You can cut the long rolls into bite size pieces or just in half. Use a wet knife to do so.
Serve with pickled ginger, a dipping sauce of wasabi stirred into the tamari and a big green salad.