About the Recipe
Ingredients
Ingredients;
2-3 cups cooked short-grain brown rice tahini
Braggs Liquid Aminos, or gluten-free nama shoyu or tamari
4 nori sheets, cut into quarters
½ English cucumber, sliced thinly into sticks
1 small carrot, sliced thinly into sticks
½ avocado, julienned
1/4 cup grated ginger juice
1/2 cup sunflower sprouts
sesame seeds, for sprinkling
Preparation
Place a sheet of nori shiny-side down on a bamboo mat. Work with wet hands and keep a small bowl of water near by to dip your fingers into.
Spread a thin layer of the rice evenly over the nori, leaving about 1/2 inch on the top edge.
Spread a very thin layer of tahini over the rice.
Place 2 strips of cucumber at the end closet to you. Leave about 1 inch from the bottom.
Next to it, add 1/4 of the carrot, avocado, and scallions. Sprinkle a few sprout on top.
Roll the nori tightly from the bottom using the mat to help make it tight. Seal it with a few drops of water on the 1/2 inch of nori at the top.
Carefully slice the roll into inch-thick rounds. Use a serrated knife dipped in a tiny bit of water.
Repeat the remaining ingredients. Dip into Bragg's Liquid Aminos or gluten-free nama shoyu. Add the juice of grated ginger to the sauce to give it a kick!