My kids love sushi in their lunch boxes and once you get the technique, it is relatively quick to whip up. This recipe makes a decent amount so you can make lunches a few days in advance.
Makes approximately 40 pieces
1/4 tsp dried garlic powder
big pinch of herbamare
400g sushi rice
2 tbs apple cider vinegar
2 tsp rapadura or coconut sugar
1/2 tsp granulated sea salt
1 avocado, halved, sliced
a few Tbsp of my lime avocado mayonnaise
5 nori sheets
tamari, to serve
1. Cut a piece of baking paper big enough to overhang the sides of the tray piece of your steaming attachment. Screw it up into a ball and wet it then wring the water out, open up the paper and use it to line the steaming attachment tray (see photo down the page if this doesn’t make sense to you).
2. Place eggs, garlic powder and herbamare into mixer bowl. Combine for 10 seconds/speed 4/MC on. Pour onto lined steaming attachment tray. Rinse mixer bowl.
3. Set the steaming basket in place inside mixer bowl and weigh in the rice. Add 1L of water (TM5 users: you will need 1.4L water). Set steaming attachment in place on top of bowl. Steam for 17 minutes/100/speed 4/MC on.
4. Check that both the rice and the omelette are cooked. If either needs a little longer, you can cook for another couple of minutes – if your rice isn’t quite done, remove steaming attachment and cook the rice for another minute or two. Or if the rice is cooked but the omelette isn’t, remove the steaming basket, replace lid and steaming attachment and cook further.
5. Set the omelette aside to cool completely, then slice into 1.5-2cm wide slices.
6. Transfer rice to a dish that has a fairly large base area. Add ACV, rapadura and salt and use a large spoon to thoroughly combine. Set aside to cool to room temperature.
7. When the rice and omelette are completely cool, set up your area in a similar layout to my photo below. You will also need a small bowl of water.
8. Lay down a nori sheet on your sushi mat and spread onto it one fifth of the rice. Use wet fingers to distribute the rice evenly, leaving a strip a couple of centimetres at the top of the sheet bare. Spread a strip of mayonnaise near to the bottom of the rice and top with strips of omelette and pieces of avocado. Roll from the bottom upwards using the mat to assist. Wet the bare piece of nori at the top with water before rolling the last part of the roll up. Transfer to a cutting board, with the join side down. Repeat until all five rolls are made.
9. When all rolls are made, use a serrated knife to cut to desired thickness. Serve with tamari.