Wholefood Sushi

1. If using pre-cooked rice, warm and mash gently then go to stage 3. You might have to add a splash of water to make it sticky also.

2. If using raw rice, cook it in the water and bouillon powder until it is well-cooked and slightly sticky – about 25-30 minutes. (Add a little more water if necessary but don’t drown it. You want all the liquid to be absorbed by the end of the cooking process).

3. Meanwhile, prepare the other ingredients, including 1 or 2 from the options if desired. Make the salad also if you have time.

4. If you don’t have a sushi mat, wet a clean tea-towel and wring it out well so that it’s just a little damp.

5. Let the rice cool. It should be fairly sticky and just slightly warm – this makes it easier to roll.

6. Place the nori sheet carefully on sushi mat/damp tea-towel.

7. Spread the rice thinly on nori sheet, leaving a 1cm/half inch gap at the top and bottom.

8. With a chopstick or handle of a wooden spoon, make a horizontal indentation in the middle of the rice.

9. Spread the tahini in the gap and then add the grated carrot. Add another option, such as cucumber or watercress at this stage.

10. Using the mat/tea-towel, roll the nori up into a mini Swiss roll, making sure you keep pulling the leading edge of the mat/towel back so it doesn’t get rolled into the sushi.

11. Continue rolling tightly until the uncovered top edge of the nori is reached. Wet this edge with a little cold water and complete rolling – this will seal the sushi.

12. Slice the roll in half with with a sharp knife, making sure you cut through all the nori. Then slice each half into 3 or 4 pieces.

13. Serve on the nicest plate you have, preferably plain white, with a little diluted soya sauce or aminos, a dab of wasabi and pickled ginger – and the green salad.