Teriyaki Halloumi & Roasted Red Pepper Roll

Ingredients

• 1 nori sheet
• 100g prepared sushi rice
• 60g halloumi cheese, cut into long batons
• 1 tbsp teriyaki sauce
• 2 strips of roasted red pepper from a jar, patted dry and sliced thinly
• A small handful of baby spinach leaves

Method

Dry-fry the halloumi batons in a non-stick pan over medium heat for 2–3 minutes until golden, then pour in the teriyaki sauce and toss for 30 seconds until sticky and glazed. Leave to cool slightly.

Lay the nori shiny-side down on the mat and spread the sushi rice evenly, leaving a 2cm gap at the top.

Lay a line of baby spinach leaves across the centre, then top with the glazed halloumi and roasted pepper strips.

Roll tightly, seal the edge with a dab of water, and cut into 6–8 pieces.