Teff sushi

Makes 5 Rolls

1 Cup Outback Harvest Teff Brown Grain
2 Cups Water
1 tsp Sugar
1 tsp salt
1/4 Cup Rice Wine Vinegar
5 Nori sheets

Fillings (see filling combinations)

  1. Place the Teff & cold water in a medium-sized pot and cook on low heat for 11 – 12 minutes or until the water has been absorbed & the Teff begins to pop and spit.
  2. Once removed from the heat, stir in the salt, sugar and rice wine vinegar
  3. Pour onto a flat tray and allow to cool for 5 – 10minutes, or until it is cool enough to hold
  4. Place 1 nori sheet, shiny-side down, on a bamboo mat. Spread an even amount of Teff
  5. over the bottom half of the nori, leaving a small border around the edge.
  6. Arrange your choice of filling in a horizontal line along the Teff. Being careful not to overfill, gently lip the end of the mat closest to you, and roll it over the ingredients to enclose.
  7. Continue rolling the mat forward to make a complete roll. Remove from the mat and use a serrated knife to slice the sushi. Serve with pickled ginger, soy sauce and wasabi.

Filling Combinations

  1. Shitaki & enoki mushroom, sesame, cucumber, Spring onion
  2. Tofu, seaweed, spring onion, toasted sesame, kewpie
  3. Kimchi, buLer leLuce, avocado, spring onion, fried shallot
  4. Carrot, capsicum, fried shallot pickled red cabbage, sesame oil