Summer Roll Sushi (low FODMAP)

MAINS

Sep. 15

Brighten up your meal prep with these vibrant Summer Roll Sushi—fresh veggies, aromatic herbs, and protein-packed tofu wrapped in delicate rice paper, perfect for a light and satisfying bite.

🍽 Servings: 2 🕓 Prep Time: 15 mins 🕓 Cook Time: 20 mins

INGREDIENTS

Peanut sauce
◦ 1/4 cup creamy natural peanut butter
◦ Juice of 1/2 lemon
◦ 2-3 tbsp water
◦ 1 tbsp rice vinegar, unflavored
◦ Pinch of: black pepper, salt and a dash of cayenne pepper
◦ Fresh parsley
◦ 1 green onion, chopped (green tops only)

For the roll
◦ 2 rice paper
◦ 1 cup sushi rice, cooked
◦ 4 thick slices of extra firm tofu (~1 inch), cut into strips
◦ 1 tbsp tamari sauce
◦ 1 tbsp avocado oil

◦ 1/2 cup cucumber, cut julienne
◦ 1/2 cup carrot, cut julienne
◦ 1/4 cup shredded red cabbage
◦ 1/2 avocado, sliced
◦ Sprouts of choice
◦ Fresh coriander

INSTRUCTIONS

1. In a blender, add all the ingredients for the peanut sauce, except the green onions, and mix.

2. Add your green onions and mix with a spoon. Set aside.

3. In a small pan on medium-high heat, add the olive oil, tamari sauce and the tofu. Cook on medium-high heat until the liquid has evaporated. Set aside.

4. Dip each rice paper in water, then add fresh coriander and top with rice. Spread evenely, leaving a 2-3 inch emtpy space at the top.

5. Add 2 slices of tofu and the veggies.

6. Roll like you would roll a sushi, by tightening while rolling so it holds well together.

7. Cut into even pieces (about 8).

8. Serve with the peanut sauce.

🌱 Enjoy every bite,

Martina.