Gluten-Free & Dairy-Free Sushi from Renée Elliott's Me, You & the Kids, Too
Author: 
Recipe type: Lunches
Prep time: 
Cooking time: 
Total time: 
Serves: 4
 
Ingredients
  • 10 asparagus, woody ends removed and halved
  • 40 green beans, trimmed
  • 1 tsp fine sea salt
  • 200g/7oz/1 cup brown sushi rice or brown short grain rice
  • 10 nori sheets, halved lengthways
  • 12 tbsp wasabi (optional)
  • 1 beetroot, grated
  • 50g/134oz sprouts such as alfalfa, broccoli or mung (optional)
  • For the sauce:
  • 2 avocados, peeled, pitted and mashed
  • 2 tbsp mayonnaise
Method
  1. Put the rice and 455ml/16fl oz/scant 2 cups water in a saucepan and bring to the boil over a high heat. Turn the heat down to low and simmer, covered, for 40 minutes until the rice is just cooked but still retains a slight bite.
  2. Put the asparagus and green beans in a steamer and steam, covered, for 5 minutes until the vegetables are cooked but still slightly crunchy. Add the salt to the cooked brown sushi rice and mix well.
  3. To make the sauce, mix together the avocados and mayonnaise in a bowl until smooth.
  4. To make a hand roll, spread 1 tablespoon of the sauce diagonally down the centre of one nori sheet, then add a little wasabi on top, if using. Put 1 tablespoon of the cooked brown sushi rice, 1 piece of asparagus, 2 green beans and 1 tablespoon each of the beetroot and sprouts, if using, on top of the sauce. Take the nori sheet in your hand and roll into a cone shape. Repeat with the remaining ingredients and serve.
  5. Green bean, Avocado & Rice Purée for a 6–9 month old baby
  6. Put 4 tablespoons of the cooked brown sushi rice and 135ml/4½fl oz/generous ½ cup boiling water in a saucepan and simmer, covered, over a low heat for 10 minutes. Add 4 green beans and cook, covered, for a further 10 minutes until completely soft. Transfer to a blender and add 2 tablespoons of the avocado and 3 tablespoons water. Blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. Serve warm.
  7. Vegetables, Avocado, Sprouts, Beetroot & Rice for a 6–9 month old baby
  8. Put 4 tablespoons of the cooked brown sushi rice and 135ml/4½fl oz/generous ½ cup boiling water in a saucepan and simmer, covered, over a low heat for 10 minutes. Add 2 green beans and 1 asparagus piece and cook for a further 10 minutes until completely soft. Transfer to a blender and add 2 tablespoons of the avocado, 1 tablespoon each of the beetroot and sprouts, if using, and 3 tablespoons water. Pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. Serve warm.
Recipe by Grace Cheetham at http://www.gracecheetham.com/gluten-free-dairy-free-sushi-from-renee-elliotts-me-you-the-kids-too-2