Sushi Sandwiches

Method

1. Massage cabbage with vinegar and maple syrup- it should slightly wilt. Refrigerate.
2. Season both salmon* and tofu with salt and pepper. *Swap salmon for more tofu or for smoked tempeh to make vegetarian / vegan.
3. Over a medium heat cook salmon in a little coconut until cooked.
4. Over a medium heat cook tofu in a little coconut oil. Flipping half way.
5. Combine cooked quinoa and brown rice with rice vinegar in a bowl.

To assemble:

1. Cut a square of cling film slightly larger than your nori sheet. Place it on the table,
2. place the nori sheet on top with the shiny side down.
3. Wet your hands (keep a small bowl of water handy to wet your hands) and grab a handful of quinoa and rice mixture. Place it in the middle of the sheet and using your hands form it into a compacted square (about 9 cm x by 9 cm) rotated 45° in relation to the nori sheet.
4. Place remaining ingredients on top. (eg. tofu, pickled cabbage, avocado. Salmon, avocado, spinach, pickled cabbage. Avocado, pickled cabbage, sweet potato).
5. Now cover all the ingredients with another layer of compacted quinoa rice mixture. To do this: create that top layer of quinoa rice on a piece of aluminium foil, put this rice layer on the top of the stack and then peel the foil off at the end.
6. Once you are done with your stack, seal all four corners of the nori sheet on top of the filling. Fold the right corner over the stack, wet the end of the nori sheet with a wet finger and fold the left corner over the stack and ‘glue’ it to the right corner.
7. Repeat the same thing with bottom and top corners until you get a small packet.
8. Finally gather all the cling film over the stack and tightly fold.
9. Refrigerate for 30 minutes before cutting in half with a sharp knife.
10. Enjoy!