If you’re lookingfor a fresh and healthy meal on a warm summer’s day, I’ve got just the one for you.

These plant-based sushi rolls are high in protein, packed with fibre, rich in colours and flavours, and contain a diversity of unique plants.

I used Milkrun to deliver all of the fresh ingredients to my door. It took 5 minutes from the time I decided what I wanted for lunch to the groceries being in my hands. Talk about convenience!

There has been a lot of attention and requests on my Instagram for this recipe, so here it is.

Here’s what you need

1 packet of Nori Sheets

1 x Yellow Capsicum

1 x Red Capsicum

1 x Carrot

1 x Cucumber

1 x Avocado

1 x Bunch Enoki Mushrooms

1/4 x Iceberg Lettuce 

2 Cups Brown Rice

1 x Block Tofu 

4 Tbsp Soy Sauce

2 Tbsp Maple Syrup

Wasabi Mayonaise 

3 x Tbsp Wasabi

1/2 Cup Vegan Mayonaise

Soy Sauce for Dipping

Method

For the visual learners, you can watch this video on my Instagram of the sushi rolling process.

Cook the rice in a medium saucepan with 4 cups of water and bring to a boil. Put the lid on and allow to simmer until all the water has been absorbed by the rice. Allow rice to cool before using.

Marinate tofu in soy sauce and maple syrup and cut into fine strips. Bake in the oven at 180 degrees for 15-20 minutes or until crispy.

Prepare all the vegetables by cutting them into fine strips.

Place a nori sheet onto a bamboo sushi mat. Smear nori with a teaspoon of your wasabi mayonnaise and spread the rice evenly over the sheet leaving 2cm at the top edge. 

Add all the vegetables and tofu in a horizontal line across the centre rice. 

Begin rolling the mat from the near edge keeping it in place with your fingers. Roll firmly but not too hard. 

Wet the top edge with a dash of water to ensure that the Nori sheet will stick. Remove from the roll and cut in half. 

Repeat until all ingredients have been used. 

*Recipe makes 20 medium Sushi Rolls