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An even healthier take on your favorite Japanese meal!



For the sushi:


1 cup cooked brown rice

5 to 10 pieces of pumpkin, cut into 2cm x 10cm (1 x 4 inches) strips and baked.

1 red capsicum (bell pepper), seeded and thinly sliced

1 medium cucumber, peeled and sliced into lengths.

3 garlic sprouts or chives, cut lengthwise into segments

1 large carrot, peeled and cut into fine julienne

3 sheets nori

¼ cup white sesame seeds or other seed mixture



For the sushi dressing:


1 tablespoon of rice wine vinegar or apple cider vinegar

1 ½ teaspoon maple syrup

1 tablespoon tahini

Juice of ½ lemon

1 tablespoon fresh ginger, peeled and grated.




1 - Whisk together all the ingredients for the sushi dressing until well combined.

2 - Mix the cooked rice and the dressing in a large bowl, blending until the rice becomes sticky.  Cover the bowl and let the rice sit to absorb the flavors.

3 - Preheat the oven to 180C (250F).

4 - Bake the pumpkin strips in the hot oven until tender.


To assemble:


1 - Wet your hands and lay the 3 nori sheets on a work surface.

2 - Spread the seasoned rice evenly over ¾ of each sheet.

3 - Arrange the carrot, cucumber, capsicum, pumpkin strips and garlic sprout segments in the middle.  Sprinkle with sesame seeds then roll each sheet, starting from an end that has been spread with rice and finishing with the end of the nori that was left unfilled. Use a little water if necessary to seal the seam.

4 - Place the rolls, seam-side down, on a clean work surface and cut each roll into 12 pieces.


Dr. Libby's nutritional information:

Nori is a kelp product naturally high in iodine.  This trace mineral is essential for the conversion of thyroid hormones into their active form.


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