Learn how to make pickled ginger to go along with this recipe!
6 or more Nori seaweed sheets
2 – 3 cups of rice, farro, or cauliflower rice or jicama rice
Tamari or soy sauce
Set in groups on a plate, all finely julienned:
3 spring onions
½ large bell pepper
1 stalk celery
8 spears or more cooked asparagus
¼ English cucumber
1 – 2 avocados thinly sliced
- Place the Nori sheet on the mat, and place half a cup of rice spread out toward the bottom of the roll where you will start rolling from.
- On top of the rice place each of the veggies. Roll as shown in the video below as there is a technique that is hard to describe in words.
- When you are at the end of the rolling dip fingers in tamari sauce and gently moisten the edge of the sheet so that edge will stick to the roll to keep it shut, sort of like gluing the edge down.
- Cut with a very sharp knife! Serve with pickled ginger and wasabi.
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