Purple rice sushi

Sushi is always a good idea!

I N G R E D I E N T S (for 5 sushi rolls or enough fro 2 persons)
200 g purple rice (OXFAM)
200 g tofu
1 avocado
4 green asparagus
1/2 cucumber
1/2 mango
1/2 green apple

2 tbsp rice vinegar
1 tbsp agave syrup
1 tbsp curcuma powder
1 tbs Hymalaya salt
1 tbsp coconut oil
sushi close up
Prepare your rice: Rinse the rice in a sieve under running water
For 200 g rice you’ll need 400 ml water
Bring the rice to boil with the water
When the rice is boiling, but a lid on the pan and leave the rice to simmer on a low heat. The rice is ready when all the water is absorbed.
Let the rice cool down and season with rice vinegar, agave syrup and salt.
Before cutting the tofu you have to press it. You’ll need paper towel and a cutting board.
Press the tofu between paper towel to remove extra moisture from the tofu. This is really important in order to make your tofu crispy!
Cut the tofu in slices and fry in a large pan. Season with salt and curcuma
Cut all the vegetables in thin piecesTIME TO ROLL!
Put your sushi mat on top of a towel
Top with a sheet of Nori
Pat a layer of rice all over the sheet
Put your vegetables in a line at the bottom of your Nori sheet
Now use the rolling mat and start to roll the sheet facing away from you
Roll until until the roll is closed

G O O D  F O R  Y O U
Low-fat food


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