Prawn, Enoki and Alfalfa Hand Rolls

If you love sushi but feel daunted by making your own, these hand rolls are a great alternative. Sea vegetables are a useful source of iodine, an important nutrient for thyroid function. Rather than rice, these rolls contain soft rice noodles, combined with prawns to provide protein, omega-3 fats and minerals (selenium, zinc, copper and iron) for thyroid function. Serve with a little tamari soy sauce, chilli dipping or plum sauce if desired. For a vegetarian option, use sliced avocado instead of prawns.

Serving Size

24

Ingredients

30g/1oz vermicelli rice noodles
Handful of enoki mushrooms
2 tsp rice vinegar
1 tbsp tamari soy sauce
1 tbsp wasabi paste
4 nori sheets, quartered
Handful of alfalfa sprouts
100g/3½oz small cooked prawns (shrimp)

Instructions

Place the rice noodles in a bowl and pour boiling water over them. Leave them to stand for 5 minutes until soft.
Drain and rinse under cold water.
Place in a bowl with the enoki, rice vinegar and tamari.
To make the rolls, brush a little wasabi diagonally down the centre of each nori square. Top with a few rice noodles and enoki. Place on top some of the alfalfa sprouts and prawns. Wet the edge of the nori then roll into a cone shape. Repeat to make 15 more cones.

Category Recipes