Sugar Detox Recipe: Brown Rice, Chicken And Avocado Sushi

Ingredients:

• 1 cup (250 mL) short-grain brown rice
• 1 tbsp (15 mL) gluten-free unseasoned rice vinegar
• 1 boneless skinless chicken breast, (about 180g)
• Pinch of salt and pepper
• ½ tsp vegetable oil
• 4 sheets roasted nori
• 1 piece of cucumber, halved, seeded and cut in strips
• Half avocado, peeled, pitted and sliced

Method:

1. Cook rice according to package directions; stir in vinegar. Let it cool until it is cool enough to handle.
2. Meanwhile, sprinkle chicken with salt and pepper. In small nonstick skillet, heat vegetable oil over medium heat; cook chicken, turning once, until no longer pink inside, 10 to 12 minutes. Let the chicken cool down enough to handle; slice lengthwise into thin strips. Set aside.
3. Place 1 nori sheet, shiny side down and long side closest, on bamboo sushi rolling mat. With damp fingers and leaving ½ inch border along each edge, gently spread about ½ cup of the rice in an even layer over nori.
4. Top with ¼ each of the cucumber, chicken and avocado.
5. Using mat to lift and starting at closest long edge, roll up firmly, encasing filling. Set aside, seam side down. Repeat with remaining ingredients to make 3 more rolls. Using a sharp knife, trim ends evenly. Wiping knife with damp cloth between cuts, cut each roll into 8 slices.

Serves 2

Notes: You can make it the night before to have for lunch the next day!