Prawn and Avocado Sushi Hand Rolls Recipe
The easiest sushi hand rolls to make for a lighter, low FODMAP and gluten free lunch.
Servings 2
Ingredients
For the prawns
- 1 150g pack of cooked prawns
- 1 tbsp of garlic-infused olive oil
- 1 tsp of coriander paste/purée
- 1/2 tsp of chilli paste/purée
To create your hand rolls
- 1 pack of sushi nori seaweed sheets
- 1 small avocado an eight of an avocado is low FODMAP
- Jasmine rice one mug's worth will produce more than enough rice
- Toasted black sesame seeds
- Fresh chives
Instructions
- 30 minutes before lunch, place one mug of Jasmine rice with two mugs of boiling water into a glass container with a lid. Place it in the microwave. Put it on at a low power setting (mine is 180W on a 1000W microwave) for 28 minutes. Do not remove the lid to check if it's done until the end as this will allow all the steam to dissipate and it won't cook properly. If you dig into the middle after 28 mins and there's no water, it's done. If not, quickly put the lid back on and put it in for longer.
- Mix all the ingredients for your prawns in a bowl and set aside.
- When you rice has cooled a little, you can begin making your sushi hand rolls. Lay your seaweed sheet out on a chopping board. You may have to trim it down a little with scissors if it’s nearly a square shape – we want more of a rectangular shape.
- Then, create a diagonal line of rice starting from one corner all the way to just before the middle of the sheet on the opposite side.
- Then lay a piece of avocado next to the rice and add your prawns on top of the rice.
- Then start rolling! You’re trying to create a cone shape. So first overlap the small part of the seaweed sheet over your filling, then keep on rolling, but just not in a straight direction! Imagine a clock, with the pointy end of the hand roll being in the centre, which should always remain static. You want to roll the hand roll clockwise until it’s nice and tight.
- Top with sesame seeds, freshly chopped chives and enjoy!