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Recipe thanks to thekitchencoach.com


1 pkg. Sushi Nori, seaweed wraps
2 Cups Rice of choice. Add 1⁄4 tsp of Turmeric powder + 2 Tbsp Ghee or butter + 1 tsp salt when cooking
1 Tbsp Rice vinegar
sprinkle Sesame seeds (white or black, optional)
1 Yellow Capsicum, sliced thin
1 med Cucumber, julienned
1-2 Avocados
1 med Carrot, yellow if possible, julienned
4 eggs Japanese omelette, described below
1⁄2 Cup Smoked salmon (optional)
DIP: Homemade Mayonnaise or Tamari



Japanese Omelette:

Whisk 4 eggs with 2 tsp rice vinegar + 2 tsp coconut sugar. Cook as an omelette in a medium-sized pan on medium-low heat with the lid on for approximately 6-8 min. Let cool and slice into strips for rolling into the sushi.

How to Cook Rice:
The ‘Absorption Method’ is what will allow you to use any kind of rice in sushi. Use 2 Cups of rice + 3 Cups water.

Put rice, water, turmeric, butter or oil and salt into a saucepan and bring to a boil. As soon as it boils, lower the heat to the lowest possible heatsetting and leave the lid on to finish absorbing for approx. 35-45min.

If using a gas stove, you may need to turn the heat off completely after 30min. and let it sit untouched for the remaining time. Many gas stoves run a bit too hot, even on low.

  1. Once the rice is cooked, remove from heat and spread out on a large tray/plate to cool more quickly. Sprinkle with rice vinegar (“sushi vinegar” is high in sugar) if desired and optional white or black sesame seeds.
  2. Cut up the capsicum, cucumber, avocados and carrots into thin stripes and assemble them in piles on a plate or cutting board.
  3. Lay one seaweed paper flat on a dry surface and cover 3⁄4 of it in a THIN layer of rice, leaving the edge furthest from you clear.
  4. Place your chosen fillings in a long line from left-to-right edges and on the 1⁄4 line, closest to you.
  5. You will soon discover what volume of fillings to use once you roll a few.
  6. Begin rolling with the edge closest to you. Fold it over the fillings, and using both hands, firmly roll the wrap towards the empty edge.
  7. Before it is fully rolled up, wet two fingers and dampen the empty edge of the seaweed.
  8. Close the roll and continue to dampen the closed edge slightly until it sticks.
  9. Set the roll down on the seam so it has time to stick shut and move onto the next one.
  10. Repeat until all wraps or fillings have been used.
  11. Slice into bite-sized rounds with a very sharp knife.
  12. Serve immediately or the next day. All ingredients can be kept individually and ready-to-go for a few days with only the roll-assembly happening on the day of eating for easy lunches.



− Sushi works well with buckwheat or with Quinoa + Amaranth instead of rice. Buckwheat has a naturally sticky texture, perfectly suitable for sushi. Pre-soak for ~3hrs then rinse well. Cook 2 cups of soaked buckwheat in the same absorption method with 3 2⁄3 Cup water for 35-45min. Quinoa + Amaranth can be pre-soaked and rinsed in a very fine sieve or cooked without soaking. Use the amaranth to assist in the stickiness required for sushi. Use 1 cup quinoa + 1 cup amaranth with 3 cups water.
− Other wrappers could be rice wraps, lettuce, or lightly steamed cabbage


Visit The Kitchen Coach to learn more about kitchen skills, time-saving hacks, and how to flip your kitchen, the wholefoods way!


About The Author

Ashley Jubinville

Ashley Jubinville is the world's leading Kitchen Coach, helping families find successful strategies in their transition to a healthier whole food diet while juggling the daily stresses in their world. An effervescent, determined Canadian, Ashley has a no-nonsense, cut-through-the-noise approach that has been an absolute game-changer for hundreds of families.

With 16 years of research, practice, engineering and passion, Ashley has discovered a formula of success that has her working with clients across the globe. Her unique approach with food, recipes, and quirky engineering mind help get you organised, on-track, and loving the kitchen again. She has done what many doctors told her was impossible with her own personal health challenges since childhood and now helps other prevent the trail, error, time, and frustration in figuring it all out alone.
Her work is her passion, and you can find her sharing her wealth of knowledge in her flagship Food Relationship Reset program; online via her live, real-time cooking show; public speaking; and book writing.

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