Brown Rice Nori Rolls
3 tbsp rice vinegar
3 tbsp raw evaporated cane sugar or other whole natural sweetener equivalent
1 tsp salt
2 cups cooked brown rice
1 packet nori (seaweed paper)
1 cucumber, sliced into matchstick batons
1 carrot, sliced into matchstick batons
1 avocado, sliced into thin strips
1 tbsp wasabi (optional)
2 tbsp tamari sauce
small jar pickled ginger (optional)
In a glass, mix the vinegar, raw sugar and salt, then set aside. Spoon the cooked rice onto a tray and pour over the rice vinegar mixture. With a flat spatula, spread the rice to an even thin layer on the tray and allow to cool. Place a sheet of nori, shiny side down onto a bamboo mat. Spread the rice evenly over the nori, keeping about 2 cm free at the far end. Place the cucumber, carrot and avocado across the rice. Lift the front of the bamboo mat closest to you and begin to roll. Wet the exposed edge of the sheet with water and complete the roll. Repeat to create 4 rolls. Slice with a sharp knife and serve with tamari sauce, wasabi and pickled ginger.
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