Nori Rolls with Vegetables (Print Version)

Crisp vegetables wrapped in roasted nori with creamy avocado and fresh sprouts. A wholesome, satisfying handheld option.

# What You Need:

→ Vegetables

01 - 1 medium cucumber, julienned
02 - 1 ripe avocado, sliced
03 - 1 cup mixed sprouts (alfalfa, radish, or broccoli)
04 - 1 medium carrot, julienned
05 - 1 small red bell pepper, julienned

→ Nori and Rice

06 - 8 sheets nori (roasted seaweed)
07 - 2 cups cooked sushi rice, optional
08 - 2 tablespoons rice vinegar

→ Seasonings and Condiments

09 - 1 tablespoon toasted sesame seeds
10 - Soy sauce or tamari, for dipping
11 - Pickled ginger and wasabi, for serving

# Directions:

01 - If using sushi rice, combine cooked rice with rice vinegar and allow to cool to room temperature.
02 - Place a sheet of nori with shiny side down on a bamboo sushi mat or clean kitchen towel.
03 - Apply a thin layer of rice over the lower third of the nori sheet, leaving a 3/4 inch border at the top edge.
04 - Layer cucumber, avocado, sprouts, carrot, and bell pepper in a single line across the rice. Sprinkle sesame seeds over the vegetables.
05 - Using the mat, roll the nori tightly over the fillings, pressing gently to seal the top edge with a small amount of water if needed.
06 - Repeat the assembly and rolling process with remaining nori sheets and ingredients to create 8 rolls total.
07 - Cut each roll into bite-sized pieces using a sharp knife that has been dampened with water to prevent sticking.
08 - Arrange rolls on a serving plate and present with soy sauce or tamari, pickled ginger, and wasabi for dipping.

# Expert Suggestions:

01 -
  • Fresh and Crunchy: Packed with julienned cucumber, carrots, and mixed sprouts.
  • Quick Prep: Ready to serve in just 20 minutes with zero cooking time.
  • Diet-Friendly: Naturally vegan and gluten-free, with a low-carb option.
  • Customizable: Easily adaptable with your choice of grains or extra proteins.
02 -
  • Ensure the sushi rice is completely cooled to room temperature before spreading it onto the nori to prevent the seaweed from softening.
  • Dampen your knife between each cut to ensure clean, sharp slices through the nori and fillings.
  • Use a small amount of water on your fingertip to seal the top edge of the nori for a perfectly tight roll.
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