Vegetable Nori Rolls

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
65
protein 
2 g
sodium 
188 mg
carbohydrates 
10 g
fat 
2 g
fiber  
2 g
cholesterol 
0 mg
Servings 
8 (2 ea.)
Ingredients 

1⅓ cups cooked short grain brown rice
2 Tbsp rice vinegar
1 sm carrot, cut into 2-3” long strips
1 sm cucumber, cut into 2-3” long strips
1 red pepper, cut into long strips
1 avocado, sliced
4 sheets Nori (dried seaweed sheets)
4 tsp pickled ginger
8 tsp low sodium tamari sauce
2 tsp wasabi paste

Pickled ginger can be purchased in the Asian section of most specialty food stores or online from The Ginger People at www.gingerpeople.com.

Wasabi Paste can be purchased in the Asian foods section of most grocery stores.

Instructions 
  1. Cook rice according to package instructions. Let cool slightly. Sprinkle with rice vinegar and gently toss. Set aside until cool enough to handle.
  2. Place Nori sheet on top of bamboo roller and lightly brush with water. Moisten fingers with water and distribute ⅓ cup of cooked rice over Nori to within 1 inch of the edge. Lay quarter of each vegetable lengthwise across rice.
  3. Using the bamboo roller to grip the Nori Roll tightly, roll it away from you. Place roll seam down onto tray and let rest.
  4. Cut each roll into 4 pieces. Serve each roll with 1 teaspoon pickled ginger, 2 teaspoons tamari sauce and ½ teaspoon wasabi paste.
Pickled ginger can be purchased in the Asian section of most specialty food stores or online from The Ginger People at www.gingerpeople.com. Wasabi Paste can be purchased in the Asian foods section of most grocery stores.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.