Sushi is a favourite of many and it isn’t as hard to make as many think. It’s great picnic food and an even better snack that is so easy to make and pre-prepare, but best enjoyed freshly made. You can choose the amount and number of ingredients, depending on the amount you wish to make and vairy and experiment with the combinations.

Top Tip: You don’t need a fancy sushi mat as the rolling can easily be done with a kitchen towel underneath.


As much as you want



Ingredients for Buckwheat & Rice Mix

  • ½ cup of Buckwheat
  • ½ cup of Wholegrain Rice
  • 2 cups of Water

Ingredients for Filling

  • Asparagus
  • Ginger (fresh or pickled)
  • Avocado
  • Carrots
  • Red Cabbage & Green Cabbage (finely sliced)
  • Spring Onion
  • Courgettes or Cucumber
  • Micro Greens (only if available)
  • Nori Sheets (Japanese alges)


  1. First you will need to pre-cook your rice and buckwheat mix and let it rest and cool down before use.
  2. Then move on to slicing your veggies thinly. You want to be able to squeeze in as much variety into every roll you make. Lay them on a plate and set aside.
  3. Put all your ingredients in front of you, including the Nori sheets and a small bowl of water to rinse your fingers.
  4. Start by taking one Nori sheet and placing it horizontally with the glossy side down.
  5. Spread a ball of buckwheat and rice on top in the middle, covering from the near edge to about an inch from the far edge of the sheet.
  6. Use your fingers to spead the mix onto the Nori, keep your hands wet with water so it does't stick.
  7. Start placing your filling ingredients in a line, starting on the near edge of the rice and buckwheat layer.
  8. Each ingredient should be in its own line, with each row placed a small space from the one before (Check the photo below for reference).
  9. Wet the top edge of the sheet.
  10. Start with the edge that has your first ingredient next to it. The lift the Nori and fold it over the first ingredient tightly to make sure the ingredients don't fall out.
  11. Cut the roll into sixths or eighths using a sharp, wet knife.
  12. The less ingredients in the roll, the thinner the slices should be.
  13. Serve you sushi immediately, as it's best enjoyed when freshly made.
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