Brown rice veggie sushi rolls
Made some tasty brown-rice sushi rolls for dinner tonight.
Made a variety of sushi rolls filled with the following:
- Short grain brown rice, cooked, tossed with seasoned rice wine vinegar, and cooled.
- Avocado, sliced
- a few thin pieces of raw broccolini
- shredded carrots
- green onion, sliced thin
- oven roasted sweet potato, cut into fries, oven roasted until soft at 350 degrees
- tofu, drained and cut into equal sized ‘sticks’
Lay out one nori sheet onto a bamboo roller (I always wave my sheet over heat quickly before rolling). Spread about 1/4 cup cooled down seasoned rice evenly onto sheet. Leaving about 1 inch of bare nori at one end. Fill roll with what ever you choose. Roll tight, and cut into bite sized pieces.
I made 5 rolls: plain avocado, avocado/spinach/green onion, sweet potato/carrot/green onion, tofu/spinach/broccolini/green onion, and spinach/avocado/sweet potato
Also since I am trying to stay away from a lot of salt, I made a quick and super easy dipping sauce without soy sauce:
- 1/4 cup liquid aminos
- 3 tbsp water
- 2 tsp sweetener (used agave)
- and finely grated diakon radish (I use ALOT. I love the stuff!)
Pour aminos into small saucepan and bring to low simmer. Add water, and sweetener, and stir until sweetener is dissolved/incorporated. Take off heat, and to serving sauce bowl, add finely grated diakon radish to bowl, and serve with your fresh made rolls! (also makes an awesome dipping sauce for tempura as well)
I made 5 little rolls with about a cup of rice left over. I would have made more, but rolls don’t tend to keep very well.