WD 67TIP
Usea spice
grinderor mini food
processorto grind
seaweedto a
coarsepowder.TIP
T hesenorirolls
arebestmade
andeaten
straight
away.✦1 cupsushirice
✦2 tbspsushiseasoning
✦2 largeromatomatoes
✦2 tbspsoysauce
✦5gdriedwakame
seaweed,ground
✦2 tspgratedfreshginger
✦2 tspsriracha
✦1 tspsesameoil
✦3 sheetsnori
✦½smallavocado,cubed
✦½smallLebanese
cucumber,1cmbatons
✦160gfrozenedamame,
blanched
✦2 tbsppickledpinkginger
✦1 tspsesameseeds,toasted
✦1 tbspveganmayonnaise
1 Placericeinsieve,rinseunder
coldrunningwateruntilwater
runsclear.Placerinsedricein
a saucepanwith1½cupswater,
bringtotheboil.Reduceheatto
low,cook,covered, 10 minsuntil
wateris absorbed.Removefrom
heat,stand,covered,5 mins.
Whilericeis stillhot,addsushi
seasoning,stirwitha fork5 mins
untilstickyandslightlycooled.
2 Scorea crossinbaseofeach
tomato,placeina heatproof
bowl.Pouroverboilingwaterto
cover,stand1 minoruntilskins
starttopeelaway.Whencool
enoughtohandle,peelskins.
3 Cuttomatoesinhalfthrough
themiddle,scoopoutseedsand
discard.Cutfleshinto1cmdice.
4 Whisksoysauce,ground
seaweed,ginger,srirachaand
sesameoilina smallbowluntil
combined.Adddicedtomato,
stirtocoat.Stand 30 mins.
5 Placenorisheet,shiny-side
down,ontoa sushimatwith
thelongsideinfrontofyou.
Usingdamphands,spread
1 cupriceovernorileaving
a 2cmstripatthetop.Place
one-thirdofthetomatomixture,
avocadoandcucumberacross
thecentreoftherice.Using
sushimat,rollupfirmlyaway
fromyou.Dampennoristrip
lightlyandseal.Repeattwice
morewithremainingingredients
tomakethreesushirolls.
6 Cuteachsushirollintosix
pieces.Servewithedamame,
pickledginger,sesameseeds
andveganmayonnaise.VEGAN BENTO BOX
MAKES 18 PIECES PREP + COOK 1 HOUR
✦1 cupsunflowerseeds
✦ 3 green onions,
sliced thinly
✦ ¼ cup coriander leaves
✦ ¼ cup lemon juice
✦ 2 tbsp tamari, plus extra
to serve
✦ 1 garlic clove
✦ 6 sheets nori, halved
✦ ¼ small red cabbage,
sliced finely
✦ 1 carrot, cut into
matchsticks
✦ 4 baby cucumbers,
sliced lengthways
✦ ½ cup alfalfa sprouts1 Place sunflower seeds in
a medium bowl with enough
cold water to cover. Stand,covered,4 hours. Drain, rinse
under cold water, drain well.
2 Process soaked sunflower
seeds with green onions,
coriander, lemon juice, tamari,
garlic and ¼ cup water until
it forms a chunky paste.
3 Place a half nori sheet on a
work bench. Spread one corner
with 1 tbsp of sunflower mixture,
top with one-twelfth of the red
cabbage, carrot, cucumber and
alfalfa sprouts. Fold nori sheet
over vegetables, and roll sheet
away from you on a diagonal to
form a cone. Dampen edge of
nori sheet with water to seal and
close. Repeat with remaining
ingredients to make 12 rolls.
Serve rolls with extra tamari.RAW NORI ROLLS
MAKES 12 PREP 20 MINS + STANDING