Glass noodle summer rolls – a low-FODMAP recipe

This is a low-FODMAP recipe for sushi by Pia.

Sushi, a little different! Instead of typical sushi rice and nori sheets, this recipe - inspired by the raw food movement - works with glass noodles and raw food. This sushi recipe is low in FODMAPs and also vegan. A delicious tea or dry white wine goes very well with the rolls. The sweet chili sauce gives the sushi an exotic touch.

For the recipe you need:

For the sushi glass noodle rolls:

1 cucumber

1/2 pack of glass noodles (made of rice)

1 carrot

1/2 avocado

1 handful of lettuce

2 tbsp peanuts (chopped)

1 tbsp peanut oil

For the sweet chili sauce:

4 tbsp gluten-free soy sauce

2 tbsp rice syrup

2 tbsp boiling water

2 tbsp rice vinegar

1/2 red chili (chopped)

Chilli flakes

Preparation of the glass noodle summer rolls:

1. Let the glass noodles steep in hot water for 10 minutes.
2. Cut all carrots into strips and braise them in the pan with peanut oil.
3. Cut the avocado into strips.
4. Wash and cut the lettuce.
5. Cut the cucumber lengthways into very thin strips.
6. Roll the sushi rolls: Cut the glass noodles and place them on the cucumber, place the carrots, avocado, and nuts on them and roll them into the cucumber.
7. Finally, stir in the sweet chili sauce by mixing all the ingredients in a bowl and arrange so the rolls can be dipped in it.
8. All ingredients that do not fit into the sushi rolls can simply be placed in a salad bowl and mixed well. Optionally, some fish can be fried and added to the salad with a little chili sauce and served with the glass noodle rolls.

The vegetable ingredients can also be replaced or supplemented by other low-FODMAP vegetables. Have fun! The sushi rolls are just light and tasty :)