Crazy Marmite™ sushi
Prep
20 min
Cook
10 min
Serves
6
Skill
Vegetarian
Prep
20 min
Cook
10 min
Serves
6
Skill
Ingredients
- 2 cups (200 grams) sushi rice
- ¼ cup rice wine vinegar
- 1 tbs white sugar
- ½ tsp salt
- 6 sheets nori seaweed
- 2 tbs Marmite™, warmed
- 1 carrot, grated
- 1 avocado, peeled and sliced
- 1 telegraph cucumber, thinly sliced lengthways
- to serve, 2-3 tbs pickled ginger and mayonnaise
Nutrition per serving
4 g
protein
1 g
saturated fat
19 g
carbohydrate
5 g
sugars
597 mg
sodium
Method
- Place rice in a sieve and rinse under cold running water for 5 minutes. Put the rice to a medium saucepan, pour over 4 cups of water. Cover, bring to the boil and cook for 10 minutes until most of the water is absorbed. Remove from the heat and stand covered for 15 minutes.
- Combine vinegar, sugar and salt in a small bowl. Spread cooked rice over the base of a large flat shallow non-metallic dish and sprinkle with vinegar mixture. Combine with a spatula, and leave until cool to touch. It should be sticky but not gluggy.
- Lay the seaweed on a flat board. Spoon over a portion of rice, covering three-quarters of the sheet. Spread a spoonful of Marmite™, in a line down one side, over the rice using the back of a spoon. Top with a little carrot, avocado and cucumber.
- Dampen the long edge of the seaweed with a little water. Roll up the sushi and seal the edges. Take a sharp knife and cut into 6 slices. Wet the blade between each slice, to stop from sticking. Repeat with all sheets of seaweed.
- 2 cups (200 grams) sushi rice
- ¼ cup rice wine vinegar
- 1 tbs white sugar
- ½ tsp salt
- 6 sheets nori seaweed
- 2 tbs Marmite™, warmed
- 1 carrot, grated
- 1 avocado, peeled and sliced
- 1 telegraph cucumber, thinly sliced lengthways
- to serve, 2-3 tbs pickled ginger and mayonnaise
Nutrition per serving
4 g
protein
1 g
saturated fat
19 g
carbohydrate
5 g
sugars
597 mg
sodium
- Place rice in a sieve and rinse under cold running water for 5 minutes. Put the rice to a medium saucepan, pour over 4 cups of water. Cover, bring to the boil and cook for 10 minutes until most of the water is absorbed. Remove from the heat and stand covered for 15 minutes.
- Combine vinegar, sugar and salt in a small bowl. Spread cooked rice over the base of a large flat shallow non-metallic dish and sprinkle with vinegar mixture. Combine with a spatula, and leave until cool to touch. It should be sticky but not gluggy.
- Lay the seaweed on a flat board. Spoon over a portion of rice, covering three-quarters of the sheet. Spread a spoonful of Marmite™, in a line down one side, over the rice using the back of a spoon. Top with a little carrot, avocado and cucumber.
- Dampen the long edge of the seaweed with a little water. Roll up the sushi and seal the edges. Take a sharp knife and cut into 6 slices. Wet the blade between each slice, to stop from sticking. Repeat with all sheets of seaweed.