This brown rice, veggie roll is not only easy to make, it’s delicious! While it can be a make-ahead, meal prep lunch, you can also serve it as an appetizer.
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! The 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 Brown Rice Veggie Roll is a super basic, but very delicious, 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. 😉
- Two 10-inch Sheets of Raw Nori, Not Toasted
- 1 Cup Steamed Brown Rice, Cooled to around room temperature
- 1 teaspoon seasoned rice vinegar
- 1 Carrot, Julienne Cut or Shredded
- 1 Green Onion, Green Part Sliced in half Length-wise
- 1/2 Avocado, thinly sliced
- Small handful Sunflower Sprouts
- 2 teaspoons toasted Sesame Seeds
- Shallow Small Dish of Water
- Optional: Liquid Aminos
In a bowl, combine rice and rice vinegar until well-mixed. Lay out your two sheets of nori, divide rice between them and spread it out into an even layer covering half of the sheet. It helps to dampen your hands with water before doing this so that the rice isn't as sticky.
Lay the carrot pieces in a narrow line, across the middle of the rice, parallel to the front and back ends of the nori. Layer green onion, avocado, and sprouts over the carrot, then sprinkle with sesame seeds.
Pick up the nori, on the rice side and lift it over the fillings to cover them. Keep rolling it up, pulling the nori taut so that it's not loose. Before finishing the roll, dampen the edge of the nori with water and close the roll, pushing gently to seal it. Repeat with second sheet, and cut each into 8 pieces for serving.
This recipe makes two rolls (1 for each person), or more servings if you make it as an appetizer.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 221Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 188mgCarbohydrates: 31gFiber: 7gSugar: 1gProtein: 5g
The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.
Have you ever rolled your own Brown Rice Veggie Roll at home? What are some of your favorite (vegan) sushi fillings?
Other brown rice recipes: