Nori sushi rolls with dipping sauce

Nori sushi rolls with dipping sauce

Core recipe

Makes 20 pieces

2 small ripe avocados, halved, stoned, peeled and roughly chopped

2 spring onions

½ garlic clove, peeled

¼ tsp ground coriander

freshly squeezed juice of 1 lime or half a lemon

1 pack nori sheets (5 sheets in each pack)

2-3 tbsp chopped fresh dill or parsley

dipping sauce

1 tbsp wheat-free tamari soy sauce

1 tbsp water

½ clove garlic, peeled and sliced (optional)

spring onion, sliced, to garnish

red pepper, finely diced, to garnish

fillings

Prepare a selection of different fillings in separate bowls, eg peeled and finely grated carrots, alfalfa or mung beansprouts, finely shredded savoy cabbage or Chinese leaf, thin sticks of cucumber and cooked brown rice. About 1 cup of each.

Place the avocado, onions, garlic, coriander and lemon or lime juice in a food processor or liquidiser and blend until smooth (you can also use a stick blender for this job).

Place a sheet of nori, shiny side down on a board. Spread with roughly a fifth of the avocado mixture, leaving a large gap at the top. Place narrow rows of raw vegetable filling, starting from the bottom of the nori, across just over half the sheet. Sprinkle with the dill.

Roll up the nori from the bottom, squeezing tightly to hold the filling. When rolled it should be firm and strong. Trim ends then cut into 4-5 rolls with a very sharp knife and put on a serving plate. Repeat the method using the remaining 4 sheets of nori, avocado paste and fillings.

Mix all the ingredients for the dipping sauce in a small bowl and serve with the sushi.

Tip
If you don't have a liquidiser or food processor, you can chop the onions and garlic finely, add to the other ingredients and mash really well with a potato masher. Or simply use well-mashed plain avocado for the filling paste.