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  • RECIPE MAKES: 1 portion
  • PREP TIME: 20 minutes
  • COOK TIME: 20 minutes
Step 1

Boil the rice in the water in a pan over a medium heat for 20 minutes or until all the water is absorbed.

Step 2

Allow to cool and then stir in the white wine vinegar, mirin, and caster sugar.

Step 3

Lay out some cling film on the sushi roller.

Step 4

Top the cling film with the rice, evenly spreading over the whole sheet.

Step 5

Layer the vegetables down one side of the mat.

Step 6

Roll tightly and cut into 6 sushi pieces.

Top tip: add sweet chilli sauce for extra spice.

This recipe has been specifically designed for a low protein diet.


Refer to labels for allergen and other product information.

  • 100g Low protein rice
  • 250ml Water
  • 2 tbsp Japanese white wine vinegar
  • 1 tbsp Mirin
  • 2 tsp Caster sugar
  • ¼ Cucumber, sliced into sticks
  • ¼ Red pepper, deseeded and sliced into sticks
  • ½ Avocado flesh, cut into small slices
  • ½ Carrot, peeled and sliced into sticks
  • 10g Ginger, peeled and sliced into thin sticks
  • You will need a wooden sushi mould 21x 25cm sushi roller