Preheat your oven to 200℃.
Slice your carrots lengthways to about 3mm thickness, toss them in a small amount of olive oil and the honey, spread them evenly on a baking tray and place in the oven. Cook for 40 minutes or until they are slightly golden at the edges, tossing occasionally, adding the thyme 10 minutes before the end.
Meanwhile, with tongs, hold your red pepper over a naked flame until blackened in places. Leave to cool before peeling off the skin. Slice into 1cm wide strips and discard the core and seeds.
Roughly slice the spring onions and fry in olive oil on a high heat until slightly brown and crispy.
For the filing of the sushi roll, make a line with the red pepper, spring onions and half the carrot – leave the best looking strips for the outside of the roll.
Roll the uramaki as you would normally then on a piece of cling film lay the leftover carrot strips diagonally leaving a few centimetres in between each one.
Place the sushi roll at the bottom of the carrot strips and start to roll the sushi over the carrots bringing the cling film with you. This should mean that as you roll the carrot will wrap around the sushi roll – be careful not to wrap the cling film into the roll.
Once the carrot is all the way around the sushi roll, re-shape the roll while pressing the carrot to the rice. Remove the cling film and add the sesame seeds to where the rice remains exposed. Cut the roll into 8 pieces and serve with a little soy sauce – no wasabi.
For inspiration on other sushi rolls feel free to take a look at our sushi delivery menu.
2 carrots, peeled and ends removed
1 red pepper
2 spring onions
1 teaspoon of honey
1 sprig of thyme, leaves picked
black toasted sesame seeds
1 handful of prepared sushi rice
1/2 sheet of nori