Is sushi sandwich a real thing? Yes, it is! Combine your favourite sushi ingredients with rice, delicately wrap it all up in a nori sheet and you have yourself a perfect breadless sandwich which tastes just like your favourite sushi. Have I won you over?
The idea of combining my two favourite things, sushi and sandwich, instantly gives me goosebumps and makes my tummy rumble. Our whole family ‘have a thing’ for sushi. Even my fussy eight year old ‘teenaged’ daughter (she’s at the this stage when she thinks she’s old enough for a ‘teenager attitude’) tucks in if there’s sushi on the table.
Now that the days are getting warmer and hopefully, the summer is just round the corner (although you never know with the British weather), sushi sandwich is a perfect addition to your picnic basket. Yes, it’s a little messy to eat but that’s what makes it fun, doesn’t it?! You can be as creative as you like with your ingredients – I made this sandwich with wild rice instead of white rice (to pack in some extra fibre and essential minerals like phosphorus, zinc and folate) and also make it candida friendly. I used turmeric as rice replacement in the past and it worked really well too.
Below is a step-by-step guide of how to wrap a nori sandwich.
I hope you enjoy the recipe and I’d absolutely love it if you popped in to say hello in the comments.
- 1 cup wild rice (or white rice if you prefer)
- 2 cups water
- 6 nori sheets
- 1/2 cucumber thinly sliced in circles
- 2 carrots peeled and thinly sliced lengthways
- 1/2 red bell pepper thinly sliced lengthways
- 1/2 yellow bell pepper thinly sliced lengthways
- 1 beetroot (cooked) thinly sliced
- A big handful of mixed green salad leaves
- 1 avocado
- 1 fresh lime
- Salt & pepper to taste
- A bowl of cold water (to stick nori sheets together)
- Coconut aminos (or gluten free tamari sauce) for serving
1. In a saucepan combine 1 cup of rice with 2 cups of water and bring to a boil. Reduce to simmer, cover with a lid and cook for 20-25 minutes until the rice is soft.
2. Whilst the rice is cooking, slice all the vegetables and set them aside.
3. Cut the avocado in half, take out the stone, scoop out the flesh into a small bowl and mash with a fork. Squeeze the juice of 1 lime, add salt & pepper and mix well. Set aside.
4. When the rice is cooked, take the pan off the heat and let the rice cool down for a few minutes.
5. Prepare your sushi making area by placing all sliced vegetables, rice, mashed avocado, salad leaves and nori sheets within an easy reach. You will also need a bowl of cold water on the side to stick nori sheets together.
6. Take one nori sheet, place the cooked rice (around 2 tablespoons) in the centre of the nori sheet and gently flatten it out with the back of a spoon. Add a scoop of mashed avocado, vegetables (one layer at a time) and top with mixed salad leaves.
7. Pinch the opposite corners of the nori sheet with your fingers and join them up in an envelope shape. Use a little water to stick the corners of the nori sheet together. Repeat for the other side. Once you’ve assembled the ‘sushi square’, gently pat it with your hand to flatten it out slightly. Cut in half with a sharp knife.
8. Serve with candida friendly coconut aminos or gluten free tamari sauce.