Rainbow Rolls vegan friendly
Time: 30 minutes Serves: about 4
Ingrediants; -3-4 Nori (seaweed) sheets -wooden sushi mat (or a small towel) -1 c sushi rice -1 1/2 tbsp rice wine vinegar
-1 tbsp sugar
-1 tsp salt
-1/2 ripe avocado
-handful sliced red cabbage
1. Cook sushi rice according to package. Set aside to cool.
2. Combine vinegar, sugar, and salt in a small bowl. Stir until ingrediants begin to dissolve. Pour into rice and gently mix.
3. Prepare vegetables by cutting into long, skinny strips. Set aside.
4. Place a Nori sheet on sushi mat (rough side facing up, shiny side facing down).
5. Apply desired amount of rice to the Nori sheet, making sure it is enough to evenly spread to all edges of the sheet (should be about 1/3-1/2 inch thick). Leave a 1 inch strip at the bottom of the Nori sheet bare, so you can seal the wrap after it is rolled.
6. Apply veggie strips in a line at the top of the Nori sheet (opposite the 1 inch strip).
7. Use the sushi mat to begin carefully rolling your sushi, squeezing firmly each time you roll (this helps to keep the sushi roll compact). Once you reach the 1 inch strip, wet your finger and apply to the strip (this will seal your sushi roll). Roll sushi completely.
8. Slice sushi roll into pieces of desired thickness. (TIP: use a sharp knife and keep it wet to avoid sticking!)
9. Dip in sauce of your choice (i like soy sauce mixed with ginger) and enjoy! ♡
Every year, my family and I made it a tradition that we go out for Chinese/Japanese food on Christmas eve EVE. Yup, the eve before the eve. Although I love to try new things, I always find myself ordering the same type of sushi, year after year. I'll admit it, I used to not be a big sushi-lover... But over the years I grew to really enjoy the freshness and creativity that comes with these little oriental-finger foods. This is my veggie-spin on one of my favorite "holiday" meals; perfect for sharing with the family (or maybe just yourself!).