Skip to Content

Brown Rice Veggie Roll

 This Brown Rice Veggie Roll is a basic, but delicious, recipe! I substituted white with brown rice for a healthier roll, and used fresh veggies as filling. Brown Rice Veggie Roll

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 basic, but delicious, recipe! I substituted white with brown rice for a healthier roll, and used fresh veggies as filling.

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. 😉

Brown Rice Veggie Roll

Brown Rice Veggie Roll

Yield: 2

A simple, yet very delicious and satisfying, brown rice and veggie roll!

Ingredients

  • 2-10 " Sheets of Raw Nori, Not Toasted
  • 1 Cup Steamed Brown Rice, Cooled to around room temperature
  • 1 Carrot, Julienne Cut or Shredded
  • in Green Onion, Green Part Sliced half Length-wise
  • 1/2 Avocado, thinly sliced
  • Sunflower Sprouts
  • Sesame Seeds
  • Shallow Small Dish of Water
  • Optional: Liquid Aminos

Instructions

  1. Here's a great tutorial on "How to Roll Sushi" on how to roll sushi, except instead of salmon, wasabi and cucumber, use the fillings that I have listed. 🙂
  2. The Liquid Aminos is for dipping instead of soy sauce.

Notes

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 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

This Brown Rice Veggie Roll is a basic, but delicious, recipe! I substituted white with brown rice for a healthier roll, and used fresh veggies as filling.

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:

Korean Tempeh Shiitake Bowl

Burrito-Stuffed Sweet Potatoes {The First Mess}

This site uses Akismet to reduce spam. Learn how your comment data is processed.

21 Easy Healthy Vegan Sushi Recipes - Healthier Info

Thursday 22nd of October 2020

[…] Get Recipe […]

17 Vegan Sushi Recipes You Should Try Making Yourself - Morgan Boulevard

Sunday 12th of July 2020

[…]  image credit […]

17 Vegan Sushi Recipes You Should Try Making Yourself - Morgan Boulevard

Saturday 2nd of May 2020

[…] image credit […]

Charred Pineapple Jalapeño Margaritas – Vegan Yack Attack

Saturday 27th of July 2019

[…] Cream Sandwiches // 4 years: Green Mojito Smoothie // 5 years: Herbed Tofu Tomato Salad // 6 years: Brown Rice Veggie Roll // 7 years: Frozen Berry […]

Jessica

Tuesday 5th of March 2019

Yum! And pinned! Thanks for sharing!

Jackie @ Vegan Yack Attack!

Wednesday 6th of March 2019

My pleasure!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe