Vegetarian Nori Rolls

You will need:

  • 3 cups short grain brown rice
  • 4¼ cups water
  • 3 pinches sea salt
  • 1 avocado, skinned and sliced
  • 3 scallions, green parts, thinly sliced
  • 1 carrot, thinly sliced
  • 1 cucumber, sliced into thin strips
  • 4-6 sheets of nori (seaweed paper)
  • Picked ginger
  • 3 tbsp tamari for dipping

Vinegar Mixture:

  • 2½ tbsp brown rice vinegar
  • 2 ½ tbsp maple syrup
  • 5 tbsp mirin
  • 1 tsp sea salt

Directions:

  1. Cook rice with water and salt for 40-50 minutes. (3 cups rice/ 3 cups water)
  2. When rice is finished cooking, spread on cookie sheet with wooden spoon paddle and place in the fridge.
  3. In small pot, bring vinegar, maple syrup, mirin and salt to a boil; simmer until salt is dissolved and then cool to room temperature. Sprinkle on cooled rice.
  4. To assemble rolls: lay nori sheet flat on sushi mat. Press rice onto nori, leaving 2" of edge free of rice. Arrange vegetables along center of rice and roll pressing tight with mat.
  5. Peel mat away and place sushi log on cutting board and slice 6-8 pieces evenly starting from the middle.