Raw courgette sushi rolls with portobello mushrooms 

This is a delicious ready-in-minutes ideal lunch time bite and it is packed with healthy fats! 
Avocado (also known as alligator pear!) is high in healthy fats with numerous studies showing that it has powerful beneficial effects on health. (It is also fab for your skin!)

Here are some essential nutrients that can be found in a single 100 gram serving :
Vitamin K: 26% of the RDA.

Folate: 20% of the RDA.

Vitamin C: 17% of the RDA.

Potassium: 14% of the RDA.

Vitamin B5: 14% of the RDA.

Vitamin B6: 13% of the RDA.

Vitamin E: 10% of the RDA.

The easy part of using courgette instead of the Rice rolls or Nori in these rolls is that it makes individual rolls and is much easier to handle, especially if you’re new to sushi-making. I have used Red Pepper, Carrot, Coriander and Avocado in my rolls but if you are feeling adventurous you can add whatever fresh veg and herbs you want! I served with a gluten free Tamari sauce and an oven baked Portobello Mushroom with a large spoon serving of Kimchi, which is a great probiotic fermented food that aids with digestion and helps keep a healthy gut!


1 large portobello Mushroom

1 serving of Kimchi (sourced ours from The Cultured Food Company based in Cork https://www.facebook.com/theculturedfoodco/)

1 large courgette, sliced into thin layers.

1 thinly sliced carrot

1 thinly sliced red pepper

1 large avocado sliced 

1 teaspoon of Tamari sauce 


Again this super easy and extremely tasty fresh healthy Gluten Free and Vegan food is ready in minutes. 

Preheat the oven to 200c and place the Portobello Mushroom in for about 10 minutes.

While that cooks, simply slice the veg and herbs and roll within the thin slices of courgette. I used a tooth pick to keep the roll closed. 

Remove the Mushroom from the oven and add a serving of kimchi on top with the Sushi Rolls.



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