It’s been a little tough getting used to being back home and in my kitchen, I must say. After going out to eat for nearly every meal last week, I’ve been semi-spoiled by the convenience of it all. Slowly, but surely, I’ve been getting back into the mix of things; yesterday I grabbed some gorgeous produce from the local farmers market and I can’t wait to use it.
But, before I utilize the aromatic tomatoes and colorful nectarines, there has been one item hanging out in my pantry for a while. I felt a bit intimidated by it, but after this good experience I’m looking forward to the next time it makes an appearance! This ominous ingredient is Nori, well, the raw sheets of it to be exact. I bought it with the intent to try making rolls for the first time, and I’ve finally gotten around to doing so (especially since buying a sushi roller when I was in SF).
This is a super basic, but very delicious, sushi roll recipe. I have substituted the typical white rice with brown for a slightly healthier version, and used some fresh veggies as filling. Recipes like this one are super customizable, so feel free to switch out ingredients to what you have on hand, although my version is very good.
- 2-10″ Sheets of Raw (Not Toasted) Nori
- 1 Cup Steamed Brown Rice, Cooled to around room temperature
- 1 Carrot, Julienne Cut or Shredded
- Green Onion, Green Part Sliced in half Length-wise
- ½ Avocado, thinly sliced
- Sunflower Sprouts
- Sesame Seeds
- Shallow Small Dish of Water
- Optional: Liquid Aminos
- Here’s a great tutorial on Better Homes and Gardens on how to roll sushi, except instead of salmon, wasabi and cucumber, use the fillings that I have listed.
- The Liquid Aminos is for dipping instead of soy sauce.
Have you ever rolled your own sushi at home? What are some of your favorite (vegan) sushi fillings?