Vegetarian Sushi Roll

IMG_0842-vegetarian-sushi-00.jpg

Vegetarian Sushi
Vegetarian Sushi

Photo attribution: 

Caeli Willard
Vegetarian Sushi Roll
Budget-friendly recipe
52

Brown rice is a good alternative to white rice as it includes fiber, which helps to keep everything moving through our bodies. The bran content is also rich in B-complex vitamins and minerals, which helps to keep us energized throughout the day.

Ingredients

What You'll Need

  • Knife
  • Cutting board
  • Saucepan
  • Spoon

Directions

  1. Rinse and drain brown rice, place into a saucepan over medium heat, and pour in water. Bring to a boil, and simmer until rice has absorbed the water, about 45 minutes. Add rice vinegar and sugar to cooked brown rice. Mix well and set aside.
  2. Cut carrot and cucumber into 8 long thin strips, each. Cut seeds off cucumber strips.
  3. Cut avocado into half, remove skin and pit, and cut each half into 8 slices.
  4. Place nori sheet horizontally in front of you. Spread rice evenly on 2/3 of nori sheet; lay a few leaves of spinach or a small amount of sprouts in the bottom third of the rice. Place 2 cucumber strips, 2 carrot strips, and 4 pieces avocado on top.
  5. Slightly dampen the top edge of the nori. Starting from the bottom, roll up tightly. Press the damp edge to seal.
  6. Cut into thick pieces and sprinkle with sesame seeds, if desired. Enjoy with or without soy sauce on the side.

Chef Tips

  • Three cups leftover cooked rice can be used in this recipe. Slightly warm it before adding the vinegar and sugar. Make sure your hands are dry before rolling your sushi.

Nutrition Info and more

Serving size:
¼
Total calories:
279
Total fat:
9 g
Saturated fat:
1 g
Carbohydrates:
50 g
Protein:
6 g
Fiber:
6 g
Sodium:
47 mg
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