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Friday 21 March 2025 12:07:18 GMT

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This is the ultimate summer lunch, that is easy to make and it’s perfect for the hot weather. Who needs deliveroo? (ok, we do..sometimes..but not always). It’s high in protein, fibre and paired with a delicious peanut dressing for the ultimate sushi dog experience INGREDIENTS: 2 nori sheets 1 microwave sushi rice packet, cooked and cooled ½ cup edamame beans (defrosted) 1 tbsp of pickled red cabbage 1 carrot, grated Sprinkle of sesame seeds TEMPEH: 1 block tempeh 2.5 tbsp soy sauce ½ tsp maple syrup ¼ tsp grated ginger ½ tsp garlic powder PEANUT SAUCE 2 tbsp peanut butter ½ tbsp soy sauce ¼ tsp ground ginger ½ lime juice pinch of cayenne pepper (optional for spice) 2 tsp warm water to thin it out METHOD: 1. Slice the tempeh lengthwise. In a shallow bowl, mix together the marinade ingredients, then coat the slices. Air fry at 180°C for 15 minutes, or bake in a pre-heated oven until golden and slightly crispy. 2. Meanwhile, prepare the sauce by whisking all ingredients for it together until smooth. 3. To prepare the sushi burritos, place one nori sheet on a clean surface, with the shiny side facing down. Lightly wet the top edge with water, then overlap a second nori sheet by about 2cm to create a long nori sheet. Press gently to attach. 4. Spread half of the cooked rice evenly onto the nori, leaving a 2cm border along the top edge. Arrange half of the tempeh, cucumber, avocado, carrot, edamame and pickled cabbage. Sprinkle with sesame seeds. 5. Starting from the edge closest to you, tightly roll the nori over the fillings, using the parchment paper to help keep the roll tight. When you reach the uncovered border, lightly wet it with water and continue rolling to seal the burrito. Repeat to make another sushi burrito. a nori sheet on parchment paper or chopping board. Wet the furthest line with water and place another nori sheet on top to attach. 6. Using a sharp knife, cut the burritos in half and enjoy with the sauce. #lunch #healthy #nutrition

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