CALMING BROWN RICE NORI

Makes 4

INGREDIENTS:

• 60 ml (2 fl oz/¼ cup) wheat-free tamari, plus extra to serve
• 1 teaspoon lime juice
• 1 teaspoon ghee, melted
• 65 g (2¼ oz/¼ cup) tahini
• 100 g (3½ oz) tempeh
• 370 g (13 oz/2 cups) cooked brown rice
• 4 nori sheets
• ½ avocado, sliced
• 1 Lebanese (short) cucumber, sliced lengthways into eighths
• ½ carrot, sliced lengthways into thin sticks
• 2 spring onions (scallions), halved lengthways

METHOD:

1. Combine the tamari, lime juice, ghee and 1 tablespoon of the tahini in a bowl. Add the tempeh and set aside to marinate for 10 minutes.
2. Remove the tempeh from the marinade. Heat a dry frying pan over medium heat and pan-fry the tempeh until golden
   on both sides. Cut into thin strips and set aside.
3. Combine the rice with the remaining tahini. Lay a nori sheet shiny side down on the bench. With wet hands, take a quarter of the rice and press it evenly over the nori sheet, leaving a 3 cm (1¼ inch) border along the top side. Lay a quarter of the tempeh, avocado, cucumber, carrot and spring onion on top. Moisten the top edge of the nori with water and roll up securely. Repeat with the remaining ingredients.
4. Cut each roll into four pieces and serve with extra tamari.

This recipe has been kindly shared by Lee Holmes from:
www.superchargedfood.com/