Veggie Nori Rolls aka Vegan Sushi!!!

2-4 Nori Seaweed Wraps (I bought mine on amazon! link here)

1 steamed, sliced portobello

1/2 jalapeno, sliced

1/2 cucumber, sliced

1/4 steamed, sliced butternut squash

(Other options include slic d zucchini, red bell pepper, steamed broccoli..)

Few cups brown (or white) rice, cooked in rice cooker to sticky perfection, cooled slightly 🙂

So there are fancy ways to do this thing, including rolling towels and bamboo mats. Honestly, I used some saran-wrap to avoid sticking, but essentially had the best results simply rolling it up with my hands. The only trick I used is a line of water on each end of the nori wrap to help it stick together. Otherwise, like all things, practice! The first one I made was too loosely rolled and falling apart, but with time, I grew able to roll them tighter and they were great!  So as with anything, repetition helps 🙂

One by one, lay a nori sheet on a piece of plastic wrap (on top of a towel to make easier to handle, without plastic sticking to anything).  Spread a layer of rice (actualy optional but recommended) to desired thickness over bottom 1/2 to 3/4 of wrap. Line up veggies/fillings.  Spread a line of water (just dip your finer in water (along two ends of the wrap, and roll up, starting at full end and rolling towards empty end. See pics 🙂

As you can see in the pics, I experimented with different amounts of rice, and even with no rice!  All worked great, but the ones with rice tasted the best. Will be fun to continue to experiment with different fillings!!!












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