Black Rice Sushi Rolls

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An Instagram-worthy recipe filled with flavour (did we mention it's healthy too?!)


55g Tempeh thin strips
80ml Soy sauce
1 Carrot grated
1/4 Head of Purple cabbage grated
3 Nori sheets
75g Avocado sliced into strips
50g Cucumber sliced into strips
45g Cashews coarsely chopped


Place the tempeh in a bowl, pour the soy sauce on top and leave to marinate for half an hour.

Heat a pan over a medium-high heat, add the tempeh and cook for 1 - 2 minutes on each side until golden brown.

In a clean bowl, toss the carrot and cabbage together. You can now begin to build your sushi rolls!

Lay a nori sheet shiny side down, pat 1/4 of the rice evenly over the nori (leave about 1/2 an inch of space at the top). Layer avocado on top of the rice followed by cucumber and the carrot-cabbage mixture. Finally, place tempeh on top and 1 tablespoon of the chopped cashews.

Brush some water across the empty edge of the nori, roll the filled end of the nori sheet over onto itself, tuck the ingredients inside and seal with the damp edge.

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