Buckwheat / Mushroom / Savoury / Wholegrains

Vegetarian Buckwheat Sushi

As you have probably gathered from previous posts I like to play around with ingredients and adapt recipes to include more wholesome and natural ingredients. So in the spirit of epicurean-adventurism, I give you my take on sushi that uses buckwheat instead of sushi rice.

 

Makes approx. 18 pieces

1 cup buckwheat kernels

1 Avocado

1 Carrot

Enoki mushrooms

1 Cucumber

½ Capsicum

1 Spring Onion

Sesame seeds (toasted)

3 Nori sheets

1 tsp rice wine vinegar

1 tsp honey

Add the buckwheat to a saucepan of boiling water and simmer for 20-25 minutes. Once cooked, drain and transfer to a small bowl. Let cool and mix in the rice wine vinegar, honey and sesame seeds. Set aside. Chop the vegetables into thin strips. To assemble, take a nori sheet and place on a bamboo rolling mat. Top with some of the cooled buckwheat and gently pat onto the bottom 2/3 of the nori sheet to cover from edge to edge. In the centre of the buckwheat, lay your fillings horizontally to the end of each side. Lifting the mat gently, roll the sushi from the end facing you and roll it firmly. When you reach the seaweed only end, lightly wet the seaweed to seal the roll. Slice the roll into pieces. Serve with soy sauce, pickled ginger and seasoned wakame.

douzo meshiagare!

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