Sushi Nori rolls with lights stir-fry salad

Sushi Nori rolls with cucumber, avocado or asparagus and light side salad on the side.


1. Rinse the rice in a sieve until the water runs clear then transfer into a medium saucepan and cover with approx. 800ml water (1cm above the rice).
2. In the medium saucepan over small heat, add the rice, mirin and rice vinegar. Cook for approx. 20 minutes until the rice absorbs all water and becomes sticky. Note each grain of rice should retain its own shape. Cool rice aside.
3. In the meantime cut vegetables into thin strips and keep aside. If you prefer, you can grill asparagus for approx. 5 min until softer but still crunchy.
4. Place a sheet of nori seaweed over the bamboo sushi mat. Use wet hands to spread the rice evenly onto the sheet, leaving about 1cm of seaweed empty at the bottom.
5. Arrange cucumber across the centre of the rice. Lift the mat and roll over the vegetables and press down. Roll again towards the end of the seaweed sheet to make a long roll. Set aside and continue with remaining nori sheets, rice and rest of the fillings
6. To cut the sushi rolls use a sharp wet knife, each roll should give you approx. 7 slices.
7. To make the stir-fry salad: over a medium – high heat add coconut oil, grated ginger, garlic and chilli flakes, stir for a minute then add pepper, pak choi and asparagus.
8. Cook the ingredients for 2 minutes then add soya sauce and lime juice. Cook until the liquid dissolves but until vegetables stay crunchy. Sprinkle with sesame seeds on top.
9. Serve the salad and miso soup on the side with sushi rolls, soya sauce and wasabi.

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