Rainbow Nutolene nori rolls
Prep
50 min
Cook
20 min
Serves
6
Skill
Vegetarian
Prep
50 min
Cook
20 min
Serves
6
Skill
Good Source of ProteinGood Source of IronLow in FatLow in SugarLow in SodiumLunchboxQuick MealsHealth SnacksOtherLunchSnacks and SlicesDinner
Ingredients
- 3 tsp olive oil
- 2 cups cooked brown rice
- 1 tin Vegie Delights™ Nutolene
- 1 asian shallot, white sliced thin, lengthways, green finely chopped
- 1 ½ tablespoons salt-reduced soy sauce + extra for serving
- 4 pieces nori/seaweed
- 1 carrot, sliced into sticks, lengthways
- ¼ small red capsicum, sliced into thin sticks
- ½ small avocado, peeled and sliced lengthways
- 400g butternut pumpkin, peeled and diced
Nutrition per serving
1450 kJ
energy kj
14 g
protein
3 g
saturated fat
5 g
dietary fibre
27 g
carbohydrate
6 g
sugars
427 mg
sodium
Method
- Heat oven to 200C and line a baking tray with greaseproof paper.
- Spread pumpkin pieces over tray, drizzle with 2 teaspoons olive oil and toss to coat.
- Place in oven to cook for 20 minutes.
- When pumpkin is finished, mash into the cooked rice and set aside to cool.
- Heat a fry pan on medium heat, add 1 teaspoon olive oil, Vegie Delights Nutolene, green shallot and soy sauce and cook 5 minutes, stirring throughout to break up the Nutolene. Set aside to cool slightly.
- When ingredients are cooled and ready, lay nori sheets on a board, spread the rice and pumpkin mash evenly across the sheets, divide the Nutolene blend between the 4 pieces down the middle, followed by the carrot, red capsicum, and avocado.
- Using a bamboo sushi mat and roll tightly, then slice into even pieces of your desired size.
- Sprinkle with toasted sesame seeds and serve with pickled ginger and soy.
- 3 tsp olive oil
- 2 cups cooked brown rice
- 1 tin Vegie Delights™ Nutolene
- 1 asian shallot, white sliced thin, lengthways, green finely chopped
- 1 ½ tablespoons salt-reduced soy sauce + extra for serving
- 4 pieces nori/seaweed
- 1 carrot, sliced into sticks, lengthways
- ¼ small red capsicum, sliced into thin sticks
- ½ small avocado, peeled and sliced lengthways
- 400g butternut pumpkin, peeled and diced
Nutrition per serving
1450 kJ
energy kj
14 g
protein
3 g
saturated fat
5 g
dietary fibre
27 g
carbohydrate
6 g
sugars
427 mg
sodium
- Heat oven to 200C and line a baking tray with greaseproof paper.
- Spread pumpkin pieces over tray, drizzle with 2 teaspoons olive oil and toss to coat.
- Place in oven to cook for 20 minutes.
- When pumpkin is finished, mash into the cooked rice and set aside to cool.
- Heat a fry pan on medium heat, add 1 teaspoon olive oil, Vegie Delights Nutolene, green shallot and soy sauce and cook 5 minutes, stirring throughout to break up the Nutolene. Set aside to cool slightly.
- When ingredients are cooled and ready, lay nori sheets on a board, spread the rice and pumpkin mash evenly across the sheets, divide the Nutolene blend between the 4 pieces down the middle, followed by the carrot, red capsicum, and avocado.
- Using a bamboo sushi mat and roll tightly, then slice into even pieces of your desired size.
- Sprinkle with toasted sesame seeds and serve with pickled ginger and soy.