Serves: 4
Total Calories: 185


1 cup short grain brown rice rinsed and drained
2 1/2 cups water
4 sheets toasted nori
2 tablespoons brown rice vinegar
1 small carrot cut into thin matchsticks
1/2 cucumber cut into matchsticks
shoyu or tamari sauce
pickled ginger


1. Place the rice in a medium pot along with the water. Bring to a boil, then reduce the heat to low. Cover and cook 45 to 50 minutes or until the water is absorbed and the rice is tender. Remove from the heat. When rice has cooled to warm, add the vinegar and mix well.
2. Place one sheet of nori on a sushi mat. Spread one-fourth of the warm rice over the nori, leaving a 2-inch border on the two longer sides. Place a row of the sliced carrots and cucumbers lengthwise down the center of the rice.
3. Beginning at one of the long sides, roll up the nori using the sushi mat. Press gently as you roll to keep it firm. Once rolled, wrap it in a sheet of waxed paper. This helps the roll maintain its shape and makes the nori more tender.
4. Repeat with the remaining nori and filling.
5. You can enjoy the nori-maki immediately or refrigerate and chill. To serve, slice the rolls into 1 1/2-inch rounds with a serrated knife. Serve as is or seasoned with tamari (or shoyu), wasabi paste, and/or pickled ginger.

For a Change . . .
* Instead of (or in addition to) cucumbers and carrots, add thin slices of avocado, scallion, or pan-fried tofu to the filling. Just don’t cram the roll with too many goodies or it won’t roll up properly.

Nutritional Facts:

Serves: 4
Total Calories: 185
Calories from Fat: 18

This Nori-Maki recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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