Preparation time is 40minutes
Cook time is 30minutes
Total time is 1hours 10minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
6
- 1 small avocado, deseeded, thinly sliced
- 1 carrot, shredded
- 1 Lebanese cucumber, thinly sliced into 6cm batons
- 2 spring onions, halved lengthways, cut into 6cm lengths
- 10 nori , toasted
- 1tablespoons rice wine vinegar
- 1/4 cup whole egg mayonnaise
- 6 brown rice crackers
- 1 1/2teaspoons soy sauce
- 1teaspoons caster sugar
- 3/4 cup brown rice, rinsed
Nutrition per serving
1040kJ
Protein
5.3grams
Sugars
3.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Place rice into a small saucepan with 1 cup water. Cover and bring to the boil over medium-high heat. Reduce heat to low and cook, covered, for 25-30 minutes or until water is absorbed. Remove from heat and leave covered for 10 minutes to steam.
Step 2 of 5
Meanwhile, combine vinegar, sugar and 1/2 tsp salt in a small bowl, stirring to dissolve sugar. Set aside. Combine soy and mayonnaise in a separate bowl and set aside.
Step 3 of 5
Transfer rice to a large roasting pan. Sprinkle vinegar mixture over and stir through rice for 5 minutes or until rice has cooled.
Step 4 of 5
Cut 6 x 5cm rounds from 4 nori sheets and set aside. Lay one nori sheet, shiny-side down, on a board. Place 1 heaped tablespoon rice across the middle of nori sheet. Top with a little cucumber, spring onion, carrot and avocado. Roll up to form a cone and fold over the open end, wetting edge with a little water to seal. Repeat to make 6 nori rolls.
Step 5 of 5
To make hat brims, spread nori rounds with a little mayonnaise mixture and top each with a rice cracker. Moisten edge of cone and press round on to form brim. Repeat to make 6 hats.
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