Summer Veggie Hand Roll-made with brown rice and in-season veggies. These rolls make a great lunch, light dinner, appetizer, or snack!
Ingredients
Veggies of your choice, julienned (sliced very thin), about 2-3 pieces of each veggie, choices: cucumber, peppers, sprouts, mushrooms, carrots, thin green beans/asparagus or what ever you have on handAvocado (2 thin slices per roll)
Brown rice
Several sheets of nori seaweed (sold in packages at most supermarkets and all Asian food stores)
Soy Sauce Dip Per Person:
1 tbsp low-sodium, gluten free tamari/soy sauce
½ tsp of wasabi powder (depending on how spicy you like it)
¼ tsp of ground ginger
Instructions
Take nori sheet and thinly press some brown rice on ¾ of the sheet
Layer veggies of choice on top of rice on a diagonal
Place a small amount of rice on the corner where you will roll towards (this helps the seaweed to stick to itself)
Lift up one corner of nori where you have the rice, and roll towards the center of the sushi paper. As you do this, the rectangle will roll into a cone-shape. Use a little bit of rice to pinch the end together to form the cone-shape
Dip in sauce and enjoy!
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/main-dishes/summer-veggie-hand-roll/