Ingredients
- Low-fat paneer (cottage cheese)-1/4 k
- Brown rice(soak raw rice overnight and cook the next day) – ½ of ¼k
- Ginger-Green chilli paste -1 tsp
- Low-fat milk -1tbsp
- Freshly ground black pepper powder – ¼ tsp
- Nori Seaweed sheet – 1
- Spinach – 4 to 5 leaves
- Boiled baby corn-cut into thin strips -2
- Cucumber (peeled and cut into thin strips) – ½ k
- French beans (Boiled and cut into thin strips) – ¼ k
- Cabbage (grated) – ½ k
- Green chilies (chopped )- 1 or 2
- Salt to taste
Method
- In a bowl mix paneer, cooked brown rice, ginger-green chilli paste, milk, pepper salt and keep aside.
- Blanch the spinach leaves in hot water for a while and refresh them with cold water.
- Place a butter paper on a dry, flat surface and arrange the nori seaweed sheet/leaves such that they overlap each other.
- Spread the rice and paneer mixture on the nori sheet evenly, leaving a gap of a ½ inch from all the sides.
- Place the vegetables at the tapering end of the nori sheet and sprinkle salt and green chilies over it.
- Start rolling the butter paper, gently pressing it to compress the arrangements.
- As you roll the butter paper, gradually unwrap it simultaneously to expose the sheet.
- Once the sushi has been rolled, use a sharp knife to slice the sushi into rings of a ½ inch width.
- Serve with soya sauce.