Kasha and beetroot 'sushi'
( MAKES 10 )
Kasha is toasted buckwheat sometimes called buckwheat groats. There is one cup of beetroot liquid in a 450g can of beetroot.
- Soak the kasha in water to cover overnight. Drain and rinse under cold water. Bring the 1 cup of water and the beetroot juice to the boil. Add the kasha and simmer for about 15 minutes or until tender. Remove from the heat, cover and stand until cool. The grain will have absorbed the liquid and be a little sticky.
- Place a sheet of nori shiny-side down on a bamboo rolling mat or a clean tea towel.
- Season the kasha and spread evenly over the nori leaving 2-3cm free on the side furthest away from you. Add some carrot, avocado and spinach across the kasha just back from the centre line towards you. Roll the nori away from you. Seal at the other end. Repeat. Cut the rolls into 3-4cm pieces.
- Great served with wasabi or a mayo and wasabi dip.