Sushi

LunchSnacksDinnerLunchboxes
Written By Mel Hoffman
 
 
 
 
 
 
 
 

INGREDIENTS

RICE
I cook 1.5 cups of sushi rice and 1 cup tri-coloured quinoa (separately). Then mix them together once cooked with 2-3 tsp ACV splashed on to season it.

TUNA MIX
1 big tin of tuna in spring water (drained) mixed in a bowl with 3 Tbsp hemp seeds, lots of mayo and finely sliced shallots.

 
 
 

TOPPINGS
Literally anything that’s in the fridge: cucumber, capsicum, carrot, avo, corn spears, etc. I put leftover roast pumpkin in yesterday’s batch. I love putting the Peace, Love and Vegetables seaweed sauerkraut (the purple one) in too because of the ginger in it.

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Mel Hoffman
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