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Vegetable Nori Rolls
Ingredients
1 1/3 cups cooked short grain brown rice
2 Tbsp rice vinegar
1 sm carrot, cut into 2-3” long strips
1 sm cucumber, cut into 2-3” long strips
1 red pepper, cut into long strips
1 avocado, sliced
4 sheets Nori (dried seaweed sheets)
4 tsp pickled ginger
8 tsp low sodium tamari sauce
2 tsp wasabi paste
Instructions
Cook rice according to package instructions. Let cool slightly. Sprinkle with rice vinegar and gently toss. Set aside until cool enough to handle.
Place Nori sheet on top of bamboo roller and lightly brush with water. Moisten fingers with water and distribute ⅓ cup of cooked rice over Nori to within 1 inch of the edge. Lay quarter of each vegetable lengthwise across rice.
Using the bamboo roller to grip the Nori Roll tightly, roll it away from you. Place roll seam down onto tray and let rest.
Cut each roll into 4 pieces. Serve each roll with 1 teaspoon pickled ginger, 2 teaspoons tamari sauce and ½ teaspoon wasabi paste.
Nutrition
| Calories | 65 |
| Protein | 2g |
| Sodium | 188mg |
| Carbohydrates | 10g |
| Fat | 2g |
| Fiber | 2g |
| Cholesterol | 0mg |
| Servings | 8 (2 ea.) |