AuthorHeather BlakeCategoryDairy free, Gluten-free, Grains, Vegan, Vegetarian, VeggiesDifficultyBeginnerWrap up these tasty rolls in minutes! Full of complex carbohydrates for energy and probiotics for digestion, this sushi is a winner!
Cook rice according to package directions. Let sit for covered for 10 minutes to fully absorb all liquid.
Allow to cool to room temperature.
Assemble the rolls:
To make one roll at a time, lay nori sheet on dry, flat surface.
Spread an even layer of rice on 3/4 of the sheet, spreading all the way to the edges.
Place toppings in a row, in the section closest to you. Be sure to remove excess liquid if using kimchi. (The nori gets extremely sticky and difficult to handle when wet.)
Beginning with the side closest to you, lift the edge and roll in a fairly tight log away from you. Use some rice to seal the edge.
Using a sharp knife, carefully slice into 1.5" rounds and place upright on a serving plate.
Serve with tamari, pickled ginger, and some warm tea 🙂
Enjoy with your best friend and toast to your health!
Ingredients
Directions
Cook rice according to package directions. Let sit for covered for 10 minutes to fully absorb all liquid.
Allow to cool to room temperature.
Assemble the rolls:
To make one roll at a time, lay nori sheet on dry, flat surface.
Spread an even layer of rice on 3/4 of the sheet, spreading all the way to the edges.
Place toppings in a row, in the section closest to you. Be sure to remove excess liquid if using kimchi. (The nori gets extremely sticky and difficult to handle when wet.)
Beginning with the side closest to you, lift the edge and roll in a fairly tight log away from you. Use some rice to seal the edge.
Using a sharp knife, carefully slice into 1.5" rounds and place upright on a serving plate.
Serve with tamari, pickled ginger, and some warm tea 🙂
Enjoy with your best friend and toast to your health!
