Nutrition Information (per serving)
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
Wasabi Paste can be purchased in the Asian foods section of most grocery stores.
- Cook rice according to package instructions. Let cool slightly. Sprinkle with rice vinegar and gently toss. Set aside until cool enough to handle.
- 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.
- Using the bamboo roller to grip the Nori Roll tightly, roll it away from you. Place roll seam down onto tray and let rest.
- Cut each roll into 4 pieces. Serve each roll with 1 teaspoon pickled ginger, 2 teaspoons tamari sauce and ½ teaspoon wasabi paste.