This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Roast the uncooked rice by dry-toasting in a pan until it smells fragrant – about 3-4 minutes. Then either grind in a mortar and pestle or in a food processor until it becomes a couscous-like consistency. Set aside to cool.
2.Lay the wraps out and smear with mayonnaise. Top with the rice, lettuce, salmon, nori and grated beetroot. Add the avocado.
3.Fold over firmly once, then fold the edges and ends in, continuing to fold snugly.
4.Wrap in baking paper, twisting ends to keep sealed.
Note
- Makes 4-6. – Try using rice paper rounds instead of wraps. Simply dip each round in water briefly, then lay out on a clean, dampened tea towel until soft – about 1 minute.
