Veggie Nori Rolls

 

We provided a list of suggested vegetables to include in the roll, but anything goes! Use whatever veggies you have on hand, just make sure they’re julienned or cut small enough to fit in the roll without busting the seams!

Veggie Nori Rolls

Ingredients

Rice

 3 cups organic short grain brown rice (cooked)

 2 tbsp organic tamari (reduced-sodium, or coconut aminos)

 1 tbsp organic rice vinegar

 2 tsp pure maple syrup (optional)

 1 tbsp sesame seeds (black or white)

Nori Rolls

 6 organic nori sheets

 1 small cucumber (with or without skin, julienned, peeled if waxed)

 1 small carrot (julienned)

 1 small red pepper (julienned)

 1 cup organic leafy green (leafy green of choice)

 1 large avocado (pitted, sliced)

 organic tamari (reduced-sodium, or coconut aminos)

 wasabi (optional, to taste, see Chef’s Notes)

 pickled ginger (optional, to taste, see Chef’s Notes)

Directions

1

Make the rice: In a medium bowl, add the tamari, rice vinegar, and maple syrup, if using. Stir.

2

Add the rice and sesame seeds. Mix well and set aside.

3

Gather your nori roll ingredients: Lay a tea towel or clean kitchen towel on top of a clean working surface and place all of the ingredients around the towel so you can easily grab them while making the rolls (this includes the rice, nori sheets, cucumber, carrot, red pepper, lettuce, and avocado).

4

With clean hands, place a nori sheet lengthwise on the tea towel with the shiny side down. Fill a shallow bowl with cool water and wet your hands (this prevents the rice from sticking to your hands). Take a handful of rice and place it in the center of the nori sheet. Spread evenly, leaving a ¾-inch strip of the nori sheet uncovered on the top.

5

Place thin strips of lettuce, cucumber, carrot, red pepper, and avocado in a line on the near edge of the nori sheet. Make sure not to overfill the nori.

6

Tuck your thumbs underneath the tea towel and hold the ingredients with your fingers. Then roll the tea towel and the nori sheet towards your fingers with slight pressure. Make sure that the ingredients are fully covered with the rice and the nori sheet. Roll slowly to ensure that the sushi is rolled evenly.

7

Place the sushi roll on a cutting board and carefully cut it into 1–1 ½-inch pieces. You should get 6 rolls per rolled nori sheet. To facilitate cutting, you can place the knife under cold water before and after cutting each piece.

8

Sprinkle the vegan sushi rolls with additional sesame seeds and serve with soy sauce or coconut aminos. Add wasabi and pickled ginger if you like a little spice!

https://foodrevolution.org/recipes/veggie-nori-rolls/