Ingredients: ? 2 nori sheets ? 1 large avocado ? 2 fresh tomatoes ? 1 small onion ? 10 black olives*, pitted OR 6 sundried tomatoes in oil ? Handful of coriander, sunflower greens, rocket or watercress Directions: Lay the nori sheet out flat on a plate or cutting board, shiny side down, and place strips of avocado along the near edge leaving about an inch in from the outside of the sheet and each end. Next, lay on top of the avocado some strips of tomato followed by strips of onion then topped with halved olives or the sundried tomatoes. Finally top it all off with your chosen greens. Roll up, either by hand or using a sushi mat, cut into small bit-sized pieces or leave as is and enjoy! ** ** ** ** ** Top Tips: Nori is a type of sea vegetable and is best known as the wrapping for sushi. "Nori sheets" are simply paper-like sheets made from nori which has been dried and pressed into neat squares measuring about 6" x 6". It can be purchased in supermarkets and health food shops very easily, but it is usually toasted. The raw variety is available if you look for it (read the packaging) and is darker than the toasted (surprisingly). The toasted is more green, the raw almost black with a purple tinge - i.e. the opposite to what you would expect. Nutritionally-speaking, nori, and all other seaweed, is rich in calcium, zinc and iodine. It is also a good source of Lignans which help fight cancer. Nori (in particular) has been valued as a food of longevity by Japanese people for centuries. According to the earliest written records in 701 AD, nori was so valuable as to be one of the tributes in those days. Today, 1300 years later, nori has maintained its popularity as attested by the proverb, "Two sheets of nori keep the doctor away." Nori's reputation as a natural health food has been firmly established, and approximately 10 billion sheets are produced and consumed in Japan annually. When making nori rolls, always be mindful of not filling them too much! Keep the "wide berth" 1" x 1" x 1" rule in mind when laying in your fillings, keeping them in from all 3 edges. Fillings have a tendency to expand and spurt upon wrapping causing an increased need for washing powder : ) Not a good look! Sushi mats guarantee the best-looking nori rolls, as the mat ensures even rolling to perfection, but are by no means a necessity. If you find your nori rolls are too dry or crispy, all you need is one or two juicy ingredients in there to help soften the roll. Fresh tomato is great for this, the juice seeps through all layers and makes the rolls much tastier as well as more succulent. Other good ones are sundried tomatoes in oil, which are not usually strictly raw, but do make a very yummy addition to nori rolls of all kinds. If you'd like to properly 'seal' your rolls at the far end when you've finished rolling but find that it's just not having it, use a pastry brush dipped in water to run along the length of your roll. This will moisten the edge sufficiently to stick it without making it so wet that it falls apart. And finally, whatever way you eat them - full length like hot dogs or sliced into small bite-sized portions, make 'em, try 'em, love 'em - they're delicious, beautiful and packed with nutrition

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