Caribbean Rolls

Directions

1. For the Tumeric-Coconut-rice. Clean the rice by pacing the grains into a colander. Run it under cold water until it come out clear. Put the rice into a saucepan and add the water, coconut milk, salt and turmeric mixture. Bring to a boil. Turn down the heat to low and cover the pan. Cook for 20 minutes with the cover on. After 20 minutes, the water should be absorbed.
Put the cooked rice into a large bowl and set aside
2. For the Jerk Marinade: Combine all of the ingredients in a blender or food processor. Marinate the chicken breasts in the marinade for at least 1 hour.
3. For the Jerk-Chicken: In a large saucepan or skillet, melt the coconut oil. Add the chicken breasts and cook evenly for about 5 minutes. Turn the breast over and cook for another 5 minutes until the chicken is browned and cooked through. Remove the chicken and place on a plate, and set aside.
4. For the Mango-Soya dip: Mix the mango purée, soya sauce, brown sugar until the sugar has dissolved. Set aside.
5. To assemble the rolls: Slice the chicken breast into 6 slices lengthwise. Set aside. Slice the half avocado into 8 slices-lengthwise. Set aside. Slice the carrot into 8 thin slices-lengthwise. Set aside. Place the sheet of Nori onto a flat surface.
6. Take out one Nori sheet and place the shiny-side down (this will be the outside of your roll). Spread 3 heaping tablespoons of the cooled rice onto the nori sheet. Dip your fingers into cold water to spread the rice evenly throughout the sheet. Do not press the rice down, but rather spread evenly.
7. Create a line of chicken strips down the center of the sheet of Nori, from top to bottom. Place the avocado, next to the chicken. Place the carrot strips next to the avocado.
8. Lift up the nori sheet from the side closest to you, and carefully roll over the filling and into a roll. Run a very sharp knife under cold water and cut the rolls into 8 pieces. Dip into the mango-soya sauce dressing.