RECIPE by Deanna Smith
Veggie Sushi Rolls
Ready in 45-60 minutes
Serves 4-6 people
Mix the rice wine vinegar and cooled rice together.
Spread about ⅔ cup of the seasoned rice on a Nori sheet on top of a sushi mat leaving about ½ the far long edge free of rice. If you don’t have a sushi mat you can use cling wrap.
Lay out the cucumber, carrots and avocado on the closer end of the sheet and roll up tightly.
Cut into 8 pieces and serve with liquid amino’s, or soy sauce.
The rice is easier to spread out with wet hands so I keep a small bowl of water next to my work area. I also like the spice up the liquid aminos with a little sriracha :)
Using a mandolin to shred the carrots and cucumbers on the thin setting and the avocado on the thick setting makes prep a lot easier, just be sure to use a kevlar glove or some kind of protective device since the blade on the mandolin is extremely sharp.
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