Ingredients
5 total- 4 tbsp of salt-free rice, cooked
- 1 tbsp of lard
- 0.5 carrot, cooked and sliced
- 2 tbsp of cooked scraps of green vegetables such as sprouts or cabbage, sliced
- 4 tbsp of bird seed, mixed seeds or sunflower seeds
Method
8 stepsStep 1
Place the rice into a bowl.
Step 2
Melt the lard in a small pan over a low heat until just melted and pour into the rice and mix until combined.
Step 3
Lay a piece of greaseproof paper on a board and press the rice mix firmly onto it and shape into a rectangle.
Step 4
Lay the carrot and cabbage strips along the long edge of the rice rectangle, about 2cm from the edge.
Step 5
Holding on to the greaseproof paper and lifting, roll up the rice into a long cylindrical shape and press tightly to make sure it’s firm. Twist both ends of the greaseproof paper like a cracker to encase the sushi roll tightly.
Step 6
Place into the fridge for 30 mins to firm up.
Step 7
Scatter the seeds onto a plate then remove the rice cylinder from the paper and roll in the seeds to coat.
Step 8
Cut the cylinder into 4 equal pieces and scatter with mealworms and seeds to serve.