Brown rice or quinoa sushi

Sushi is actually incredibly easy to make and is a really tasty and nutritious lunch or supper. I find that sushi fillings tend to be a really personal thing, so mix and match according to your mood, and it’s a great recipe to make with friends so that you can all try out your favourites.

Serves 2–4

Ingredients

• 170g brown rice or quinoa
• 225ml water
• 1 tbsp Lucy Bee coconut oil
• Dash of rice vinegar
• 4–6 nori sheets

Filling suggestions

• Avocado, sliced
• Smoked salmon, shredded
• Cream cheese
• Red pepper, finely sliced
• Cucumber, peeled, deseeded and cut into matchsticks

Method

1. Place the rice or quinoa in a saucepan. Add the water and the coconut oil, with the rice vinegar if using. Over a low heat, gently simmer the rice or quinoa until cooked, adding a little more water if necessary to prevent it from burning. Alternatively, cook the rice or quinoa according to the packet instructions. Once cooked, set the rice or quinoa aside to cool.

2. Lay a nori sheet on a lined tray, rough side up. Spread a thin layer of cooked, cooled rice or quinoa evenly over the sheet, leaving a 2.5cm border on the side furthest away from you. Scatter over your choice of filling, without overcrowding them.

3. Pick up the side of the nori sheet closest to you and gently start to roll the sheet, keeping it nice and tight. When you get to the side furthest from you, wet it with your finger to ensure that the nori sticks together. Repeat with the remaining nori sheets, rice and fillings.

4. Wet a very sharp knife and cut the rolled sushi into roughly 2.5cm sushi bites, keeping the knife wet in between each cut, and avoiding touching the nori too much with your hands. Each nori sheet will make between 6–8 sushi bites.

5. Serve the sushi on plates with a bowl of gluten-free soy sauce for dipping as the perfect finger food.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.