38 Fish-Free for Life: Why Plant Omega-3s are Better for You and the Environment
Salad: 4 Let the rice cool. It should be fairly sticky and just slightly warm
n Select from these: 2 handfuls of Pak Choi, Cos, Lollo Rosso, Lamb’s – this makes it easier to roll. Mix in the shoyu soya sauce and the
lettuce plus 1 handful of watercress and/or rocket grated ginger and stir thoroughly.
5 If the nori isn’t ready-toasted, do this now – simply toast it carefully
by holding it by a corner over a gas flame or hot electric ring until it
1 Cook the rice 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
6 Place the nori sheet carefully on sushi mat/damp teatowel.
absorbed by the end of the cooking process.)
7 Spread the rice thinly on the nori sheet, leaving a 1cm/½ inch gap
2 Meanwhile, grate the carrot and ginger and soak the arame.
at the top and bottom.
Prepare one ingredient from the list of options and make the salad
8 With a chopstick or handle of a wooden spoon, make a horizontal
now if you have time.
indentation in the middle of the rice.
3 If you don’t have a sushi mat, wet a clean teatowel and wring it out
9 Spread the tahini in the gap and then add the grated carrot
well so that it’s just a little damp.
10 Add your chosen option from the list.
11 Using the mat/teatowel, roll the nori up into a mini Swiss roll,
making sure you keep pulling the leading edge of the mat/
teatowel back so it doesn’t get rolled into the sushi.
13 Continue rolling tightly until the uncovered top edge of the nori
14 Wet this edge with a little cold water and complete rolling –
this will seal the sushi.
15 Slice the roll in half with a sharp knife, making sure you cut through
all the nori.
16 Then slice each half into 3 or 4 pieces.
17 Serve on the nicest plate you have, preferably plain white, with the
soya sauce dip, a dab of wasabi and the green salad.
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