RECIPE by Deanna Smith
Veggie Sushi Rolls

Ready in 45-60 minutes

Serves 4-6 people

Ingredients

• - Shredded carrots
• -Shredded cucumber
• -Sliced avocado
• -4 cups cooked  brown or sushi rice
• -4 tablespoons rice wine vinegar
• -Six Nori sheets

Preparation

1. Mix the rice wine vinegar and cooled rice together.

2. 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.

3. Lay out the cucumber, carrots and avocado on the closer end of the sheet and roll up tightly.

4. Cut into 8 pieces and serve with liquid amino’s, or soy sauce.

Tips

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.