For the coconut rice:
- 400ml full fat Coconut Milk
- ½ cup water
- ½ cup + 1 tbsp (105g) white rice
- 1 teaspoon rice vinegar
- ½ teaspoon pink salt
For the vegetables:
- 4 spring onions, finely chopped
- 1 carrot, sliced lengthways
- ½ cucumber, sliced lengthways
- ½ avocado, sliced lengthways
For the dipping sauce:
- 4 tablespoons soy sauce or Coconut Savoury Sauce
- 1 teaspoon Coconut Syrup
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- ¼ teaspoon chilli powder
- 1 clove garlic
- 2cm piece root ginger, grated
Let’s get started!
Coconut Rice
1. Throw your coconut milk, rice, salt and water into a large pan and heat on a medium temperature for approximately 20 minutes, until all the liquid is gone and your rice is nice and creamy!
2. When your rice is almost ready, stir in the rice vinegar, leave on the heat for another couple of minutes then set aside!
Dipping Sauce
1. Blitz all dipping sauce ingredients in a food processor or blender until smooth.
Assemble your wraps
1. Dip one rice wrap in warm water for approximately 5-10 seconds to soften.
2. Spoon 1/5 of the rice onto the centre of the wrap, followed by 1/5 of the vegetables then fold each end and wrap to finish.
3. Repeat to make 5 delicious little coconutty sushi wraps.
4. Finally, slice in your wraps in half, dip and devour!
See more delicious coconutty recipes here!