INGREDIENTS:

  • 1 cup cooked, warm sushi rice
  • 1½ tablespoons rice vinegar
  • 2 teaspoons maple syrup or sugar (optional)
  • ⅛ teaspoon fine sea salt
  • 2 sheets nori (seaweed)
  • ½ cup cooked chicken, tofu, omelette, or any protein of choice
  • ¼ cucumber, cut into matchsticks
  • 1–2 tablespoons grated carrot
  • 1–2 teaspoons whole-egg mayonnaise or mashed avocado

 

INSTRUCTIONS:

  1. Combine rice vinegar, maple syrup, and salt.
  2. Gently fold through the warm rice. Allow to cool slightly.
  3. Cut a square of baking paper or cling wrap slightly larger than your nori sheet. Place the nori sheet on top, shiny-side down, so that one of the corners faces towards you (in a diamond shape).
  4. With a wet hand, form about ¼ cup rice into a compacted square in the centre.
  5. Add protein, then vegetables.
  6. Add a small amount of mayo or avocado if using.
  7. Top with another ¼ cup rice.
  8. Fold the nori edges up and over the filling to form a neat parcel.
  9. Wrap tightly in baking paper or cling wrap and rest for 5-10 minutes.
  10. Slice in half with a sharp knife.

 

NOTES:

  • Best eaten within 6–8 hours, so prepare ingredients in advance and make the sandwich on the day it will be eaten.
  • Wrap in baking paper or cling wrap and keep it chilled with an ice pack for freshness.
  • To boost protein and nutrition, replace 25% to 50% of the rice with white quinoa; cook both together.
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