This is fun way to enjoy Seaweeds (Nori – A nutritious sea veggie alongwith your routine raw veggies. Don’t get dishearten if your rolls are not perfect, the more rolls you make, the better your sushi skills will improve. More so, brown rice, veggies and seaweed taste great no matter what shape they are in.
Ingredients: Sushi Recipe | Sushi Rolls
Carrot, cut into matchstick shape ¼
Avocado, sliced into length ½
Spinach or mixed green ½ cup
Cucumber, cut into matchstick shape ¼
Sticky brown rice 3 cups
Alfafa or sunflower sprouts ¼ cup
Nori seaweed 1 large sheet
Raw sesame seeds 1 tsp
Sliced ginger and/or wasabi to garnish
Liquid soy seasoning ¼ cup
Preparation Method: Sushi Recipe | Sushi Rolls
Cook 3 cups of brown rice according to the rice packet instructions but add an extra cup of water to ensure sushi-worthy stickiness.
Lay out nori on a hard, flat surface.
Spread ¾ cup or less of prepared sticky brown rice on the sheet in a thin layer, leaving at least ¼ inch of rice-free nori borders.
Line strips of veggies at the edge of the nori, making sure they don’t take up more than ¼ of the entire nori sheet.
Tightly roll your sushi but not so tight to avoid break the nori.
Seal the edge of the roll by dipping your finger in water and running it across the open edge of nori.
Slice with a sharp knife into 6 to 8 pieces.
Serve Sushi Rolls with ginger or wasabi and freely dip your sushi into liquid soy seasoning.