Japanese-style Sushi
- RECIPE MAKES: Makes 2 large rolls | each roll (pre-sliced) provides 1g protein | Per Roll = 16 slices | each slice provides 0.25g protein
- PREP TIME: 25 min
- COOK TIME: 10 min
Not only are these sushi rolls surprisingly easy to make, best of all they are fun to make! Experiment with different fillings and sauces as your protein allowance permits. Great for lunch boxes, snacks, and taking to parties. Enjoy!
RICE
Place rice and 1 cup of the water into a microwave safe dish. Microwave on high, uncovered, 3min. Stir. Add second cup water, stir again to combine. Microwave on high, uncovered, further 3min. Stir. Microwave on high, uncovered, 2min. Stir and set aside to cool while you prepare the sushi vinegar (Appropriately cooked rice will be transparent, if your rice is not, add a little more water and Microwave on high at 1 min intervals until it is).
Combine rice wine vinegar, sugar, salt, and oil into a small saucepan over medium heat. Cook 1-2min.,until sugar has dissolved. Pour into a cup and cool, 5min.
Pour cooled sushi vinegar into rice. While mixture will appear wet at first, keep “slicing” with a rice paddle (or similar spatula/wide knife) to separate the rice chunks and allow rice to dry. Gently flip rice as you do this, this allows it to cool further. Repeat this process until rice is cooled to the temperature of human skin. The rice is now ready for use.
FILLING & ASSEMBLY (ROLLING)
Place 1 of the Nori Sheets, shiny side down, and long side vertically, on top of a bamboo sushi rolling mat.* Place 1 cup of the prepared rice, on to the Nori sheet. Gently and evenly, spread the rice with a paddle (or your fingers), leaving approx. 2cm of Nori along the top edge furthest away from you.
Spread a thin strip of mayonnaise in a straight line across the width of the Nori sheet, approx. 3cm from the bottom edge. Line up 2 cucumber strips on top of the mayonnaise, followed by a few strips of carrot, then a couple of slices of onion, finishing with 2 strips of capsicum.
Lift the bottom of the sushi rolling mat with your thumb and forefingers. Press your other fingers down onto the filling to hold them in place. Roll the Nori sheet over the filling tightly and firmly until the bottom edge of the Nori, reaches the rice on the other side of the filling. Pull the two sides together to tighten the roll. Release the top edge of the rolling mat, and finish rolling.
Cover the finished roll with plastic wrap.
Repeat steps 1-4. You will have a little leftover rice and vegetables.
Slice each roll into 8 even sized slices. Serve with optional furikake, or soy sauce.
PROTIEN
Each roll (pre-sliced) provides 1g protein
Each slice provides 0.25g protein
TOP TIPS
*If you don’t have a bamboo sushi mat, a tea towel or large zip lock bag works well.
Try replacing some of the low protein vegetables in this recipe with avocado, or shiitake mushrooms if your protein allowance permits. Check with your dietitian if unsure.
STORAGE
Leftover sushi stays fresh in an airtight container for 2-3 days in the refrigerator.
- 1 cup (200g) Uncooked, low protein rice (i.e., Mevalia Low Protein Rice Replacer)
- 2 cups water
- ¼ cup rice wine vinegar
- 1 ½ Tbsp (30g) caster sugar
- Pinch salt
- ½ Tbsp vegetable oil
- 2 Nori Sheets (i.e., Obento – each sheet weighs 2.5g)
- Japanese mayonnaise (i.e., Kewpie)
- 1 Lebanese cucumber, halved lengthwise, seeds removed
- 1 carrot, peeled, julienned (or peeled into strips using a regular peeler)
- ½ red onion, thinly sliced
- 1 green capsicum, deveined, deseeded, thinly sliced
- Furikake, soy sauce, optional
