Veggie Nori Rolls

Nori is a sea vegetable that has been dried and made into flat thin sheets. It is what is used to make sushi. Nori can also be crumbled and sprinkled onto salads, cooked vegetables, or soups. It is rich in minerals and lignans. Lignans are compounds that are cancer-protective. Nori rolls typically contain raw fish and white rice, but they can also be made with sautéed tofu and sticky brown rice. A variety of thinly sliced vegetables are usually put into the center, including carrot, green onion, avocado, daikon radish, and red cabbage. These are then rolled together and sliced. They can be served with tamari, wasabi, and pickled ginger if you like.

Serves 4 to 8

• 2 cups sweet brown rice
• 1 cup short grain brown rice
• pinch sea salt
• 6 cups water

• carrots, sliced thin
• avocado, sliced thin
• green onions, sliced thin
• red cabbage, slided thin

• seasoned brown rice vinegar for cooked rice (optional)
• toasted nori sheets

Place rice into a 3-quart pot with water and sea salt. Cover, bring to a boil, then reduce heat to low and simmer for 45 minutes. Remove from heat and let rice stand for 20 minutes. Sprinkle the rice with seasoned brown rice vinegar and mix it up. This is totally optional, sometimes I don’t do it.

Place a sheet of nori, shiny side down, on a clean surface. Spread a thin layer of rice to 2 inches below the top of the sheet. Place vegetables at the bottom of the sheet. Tightly roll from the vegetable end. The nori can be sealed by running your finger with a little water along the seam side. Repeat this process until you have the desired amount of rolls. Slice nori rolls with a serrated knife that has been dipped in water.