Veggie Nori Rolls

Veggie Nori Rolls are a great light lunch or dinner, and also the perfect left-over, throw-together meal. I basically turned my ROASTED EGGPLANT RICE BOWL into a sushi roll here (I know, genius).  I made two different rolls with what I had in my fridge. Waste not, want not. Watch and learn, my friends! You can use any veggies that you’d like, or have on hand, so play around and let me know what you come up with.

Roasted Eggplant Nori Rolls

{Yield: 2 Rolls}

2 untoasted nori sheets

1/2 cup leftover brown rice + quinoa mixture (see recipe here)

1/4 cup leftover roasted cherry tomatoes (see recipe here)

1/4 cup leftover roasted eggplant and onion mixture (see recipe here)

1 small bunch of sprouts or microgreens

2 Tbsp black and white sesame seeds, for garnish

Nama Shoyu*or soy sauce, for dipping (optional)

Place the sheets of the nori on a bamboo mat with the rougher side facing up, and the shorter length closest to you. Place about 1/4 cup rice on the nori and spread evenly across the bottom third of the sheet, leaving 1 inch of space clear on the bottom. Lay some eggplant mixture, roasted tomatoes and then sprouts across the rice. Sprinkle with sesame seeds.

Fold the bottom of the bamboo mat up and over the filling and roll the nori tightly, pulling back the mat and lightly squeeze the roll. Continue to do this until completely rolled, wetting the top of the nori with a little water to help seal it shut. Gently unwrap the mat, and slice using a very sharp knife. Cut the entire roll in half first, and then slice into even pieces from there.

Arrange on a plate and sprinkle with more sesame seeds and serve with a small amount of Nama Shoyu for dipping, if desired.

*Nama Shoyu is raw, unpasteurized soy sauce which still contains beneficial living enzymes. Purchase HERE

Another take on the Veggie Nori Roll. Follow same instructions for assembling above.

Shiitake Mushroom Nori Roll

{Yield: 2 Rolls}

2 untoasted nori sheets

1/2 cup leftover brown rice + quinoa mixture (see recipe here)

4 stalks of asparagus, cut in half then cut in half again length-wise

drizzle of olive oil

1/2 cup shiitake mushrooms, thinly sliced

splash nama shoyu

drizzle maple syrup

pinch sea salt

1 avocado, peeled, pitted and thinly sliced

1 small bunch of sprouts or microgreens

2 Tbsp black and white sesame seeds for garnish

Nama Shoyu* or soy sauce, for dipping (optional)

Combine the asparagus with the olive oil and sea salt. Set aside. Combine the mushrooms with the nama shoyu, maple syrup and sea salt. Set aside to marinate. Assemble and serve as described above. 

*Nama Shoyu is raw, unpasteurized soy sauce which still contains beneficial living enzymes. Purchase HERE

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