- 30 minute
- 6 portions
Ingredients
For the rice
∙ 1 cup short-grained rice (organic and gluten-free)
∙ 1 tsp coconut sugar
∙ 1 tsp salt
∙ 1 tsp fresh lemon juice
For the filling
∙ 1 small cucumber, sliced in thin sticks
∙ 1 small carrot, sliced in thin sticks
∙ 1 red bell pepper, sliced in thin sticks
∙ 1 spring onion
∙ 1 avocado, thinly sliced
∙ 1 tbsp Organic Dulse Flakes
∙ 3 nori sheets, for wrapping
How to Prepare
▻ Cook the rice according to instructions, drain if necessary, and let it cool. Mix the sugar, salt, and lemon juice. Then, add to the rice and mix well. Divide into 3 equal parts.
▻ Place a nori sheet shiny side down on a bamboo rolling mat or simply on plastic wrap. Spread 1 part of the rice equally on the nori sheet (with a wet spoon or damp fingers).
▻ Line up the sliced veggies horizontally at the center of the rice. Spread some dulse flakes on top.
▻ Roll the wraps using your fingers, making sure they are as tight as possible.
▻ Repeat with the remaining 2 wraps.
▻ Slice the wraps horizontally into the desired thickness (2-3 cm thick).
▻ Serve immediately with your favorite dipping sauce and wasabi.
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