GF, DF, Nightshade free, Vegan.
Ingredients - Sushi Rice:
- 500 gm Biodynamic Medium Grain White Rice
- 600 ml Water
Ingredients - Sushi Vinegar:
- 200 gm Apple Cider Vinegar
- 40 gm Sugar
- 10 gm Salt
Ingredients - Sushi Filling:
- Nori sheets
- Vegetables of choice (ie., carrots, pumpkin, cucumber)
Method - Sushi Rice:
- Wash and rinse rice well. Place rice in a small pot with 600 gm of water, cover with a lid and cook over high heat
- Once the rice begins to steam, change to low heat and cook for an additional 10 minutes. Do not remove the lid at any time. The rice is cooked when small holes are visible on the surface. (This is a steam cooking method which is why the lid must not be removed)
- Place cooked rice in a medium bowl with 3 tbsp of sushi vinegar (see instructions for vinegar below) and mix gently
- Let rice cool to room temperature
Method - Sushi Vinegar & Filling:
- In a small saucepan over medium heat, bring apple cider vinegar to a boil
- Add in sugar and salt, remove from heat and mix well
- Cut chosen vegetables into long slim pieces
Assembling Sushi:
- Place Nori on a bamboo sushi mat (or a flat surface, if a mat is not available). Place the long side of the nori close to the back edge of the mat. The shiny side of the Nori facing down, you want to put the rice onto the rough side
- Moisten hands with water before working with the sushi rice
- Using a ½ measuring cup, measure ½ cup of sushi rice into your hand. This keeps the amount of rice equal in each roll
- Place the sushi rice on the left center of nori. Spread the rice across the nori leaving a 1 inch space along the top edge of the nori. Use right hand to spread rice toward the right and left fingers to keep rice away from the 1 inch space at top of nori roll
- Spread rice evenly with both fingers, keeping the 1 inch space on top, wet fingers in water if rice is sticking
- Place filling of your choice (carrots, pumpkin, radish, cucumber, etc.) in the middle of rice
- With one swift movement, roll the sushi over the filling and land right at the edge of the rice
- Do not move the sushi mat yet. Gently shape and tighten the roll with your fingers from outside of the mat. Shape the sushi roll to be square or round
- Lift the sushi mat and rotate the roll once to seal the edge of the nori with the 1 inch space that was left. Gently squeeze and tighten the roll with your fingers
- To cut the sushi roll, wet a knife with a damp towel and cut the roll in half first. Then cut each half roll into 3 pieces
- Serve with tamari - enjoy!
Santos Organics is proud to partner with Conscious Ground Kitchen
This recipe was developed in collaboration with Conscious Ground Kitchen expert team of chefs and nutritionists. Conscious Ground Organics is a certified organic farm and earth education centre in Byron Bay. Their philosophy is to bring compassion, love and healing through the food they grow, while the affiliated Conscious Ground Kitchen is dedicated to providing the most delicious, nutrient-rich food products for your home, because great nutrition is vital for a healthy lifestyle.
