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This fun take on sushi is made with bulgur: a dried, cracked wheat that is popular in the Middle East. Bulgur contains more fibre, protein, vitamins and minerals than white rice, making it a healthier version of the classic sushi.

Recipe makes 4 rolls
Preparation time: 25 minutes


  • 2 tbs rice vinegar 
  • 1 tsp salt
  • 2 tsp sugar
  • 4 nori sheets
  • 200 g bulgur
  • 150 g oyster mushrooms
  • ½ of a cucumber
  • 1 avocado
  • 2 handfuls spinach leaves
  • soy sauce for dipping
  • pickled ginger to serve on the side
  • bamboo rolling mat
  • 2 tbs organic mayonnaise
  • 1 tsp wasabi
  • 2 tsp soy sauce


1. Boil the bulgur for 3 minutes longer than it says on the package. This will give it the desired sticky texture needed for sushi. Add the ingredients for the seasoning and heat it while stirring until the salt and sugar is completely dissolved, but do not let it boil. Let the ‘bulgur sushi’ rest under a lid while you prepare the rest of the ingredients.

2. Cook the mushrooms in 1 tbs of olive oil until they start to colour. Cut them into strips around 1 cm wide. Peel and de-seed the cucumber and cut it into thin strips. Cut the avocado into strips.

3. Prepare the wasabi mayonnaise by mixing 2 tbs organic mayonnaise, 1 tsp wasabi and 2 tsp of soy sauce together thoroughly.

4. Lay the nori sheet with the rough end facing upward on the bamboo mat and cover ¾ of this with a thin layer of bulgur. Lay the avocado, oyster mushroom and cucumber on the spinach.

5. Roll this up as tightly as possible and seal the sushi roll by wetting the uncovered part with water. Cut the sushi into slice of around 1 to 1.5 cm thick. Serve with extra wasabi, ginger and soy sauce.

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