Rolled Vegetable Sushi

My eldest daughter loves this extra-healthy version of rolled vegetable sushi, which uses whole grain rice. I prepare all the vegetables the night before and put it together in the morning for her school lunches.


Makes 3 rolls/18 pieces
Ingredients:
1 cup cooked brown rice
2 tsp tamari/soy sauce (wheat-free to make this gluten-free)
1 avacado
1 tbsp lemon or lime juice
3 nori sushi sheets
1/4 cucumber, cut into thin strips
1 carrot, grated
1 spring onion, cut into thin strips
large handful alfalfa sprouts
3 tbsp sesame seeds


Method:
Stir tamari into cooked brown rice and set aside. In a separate bowl, mash avacado with lemon juice.

Lay one nori sheet onto a piece of parchment paper. Spread a thin layer of mashed avacado and rice, leaving a 2 1/2 cm space at the end of one side. Lay out a row of cucumber, carrot, spring onions and alfalfa sprouts in a line in the middle of the nori sheet. Sprinkle with 1 tbsp sesame seeds:


Using your finger, moisten the uncovered strip of nori with water, then starting at the opposite end, roll the sushi firmly, making it as tight as possible. The moistened nori end should stick, holding the roll together.

Slice the sushi into 2 cm pieces with a very sharp knife, using a slight sawing motion if necessary (to prevent squashing.)

Repeat with remainin sheets of nori, and serve immediately.