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Veggie Sushi Roll


For the Rice

  • 1 2/3 cups water

  • 1 cup  short grain brown rice, rinsed

  • 3 Tbsp lemon juice

  • 2 Tbsp honey

  • 1/2 tsp sea salt

  • 2-3 Tbsp sesame seeds

Sushi Roll

  • 4 sheets nori (dried seaweed)

  • 1thinly slices fresh red bell pepper

  • 1 cup  thinly sliced carrots

  • 1 cup thinly sliced cucumber

  • 1 organic hass avocado thinly sliced


  1. In a medium saucepan, bring water to a boil then add rice, swirl to coat, and lower heat to low and cover. Simmer until water is completely absorbed and rice is tender – about 18-25 minutes. Drain off any excess water if there is any.

  2. In the meantime, add lemon juice, honey and salt to a small saucepan and heat over medium heat stirring occasionally until honey and salt are dissolved. Place in a dish and cool in the fridge until rice is ready.

  3. Once the rice is done, add the cooled lemon juice mixture and stir with a fork as to not overmix. It will appear wet but will dry up as you lightly stir to release heat. It should be sticky and completely dry once it’s ready.

  4. While the rice finishes cooking, prep your veggies by chopping them into thin pieces. If they’re too bulky they won’t allow the sushi to roll well.

Rolling the Sushi

  1. Lay a clean kitchen towel on a flat surface and line with plastic wrap.Top with a sheet of nori. Using your hands dipped in water (to avoid sticking), pat a very thin layer of rice all over the nori, making sure it’s not too thick or your roll will be all rice and no filling .

  2. Then, arrange a generous serving of your veggies or preferred filling in a straight line at the bottom of the rice closest to you.

  3. Start to roll the nori and rice over with your fingers, and once the veggies are covered, roll the towel over to mold and compress the roll. Continue until it’s all the way rolled up.

  4. Roll and tighten enough to secure roll but not tear it.

  5. Roll towel and plastic wrap back. Roll should be rolled tight.

  6. Slice roll with a very sharp serrated knife. Repeat until all rice and fillings are used up - about 5-6 total rolls.

  7. Sprinkle with sesame seeds

  8. Serve immediately.

  9.  Leftovers can be kept covered in the refrigerator up to 2 days.