Vegetarian Nori-wrapped Sushi (vegan)
|Cooked sushi rice||2 Cup (32 tbs), cooled|
|Carrots||1⁄2 Cup (8 tbs), julienned into 1/8 inch thick match sticks|
|Sugar snap sweet peas||1⁄2 Cup (8 tbs)|
|Lettuce||1⁄2 Cup (8 tbs), shredded|
|Spinach||1⁄2 Cup (8 tbs), shredded|
|Soy sauce||1⁄4 Cup (4 tbs) (For Dipping)|
Cook rice and cool.
Place nori on a flat surface. Arrange approximately ½ c. rice and ½ c. vegetables on long edge of Nori. Use carrots, sugar snap peas, lettuce, spinach or any combination you’d like.
Gently roll nori, starting with the rice/veggie side.
Using a serrated knife, slice nori into 1-inch pieces. Slicing on a diagonal makes attractive pieces.
This recipe has been excerpted from Farmstead Chef, written by Lisa Kivirist and John Ivanko. For more details or to purchase the book, visit www.farmsteadchef.com.
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Serving size: Complete recipe
Calories 613 Calories from Fat 11
% Daily Value*
Total Fat 1 g2%
Saturated Fat 0.29 g1.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3656.9 mg152.4%
Total Carbohydrates 126 g41.8%
Dietary Fiber 11.3 g45.4%
Sugars 9.3 g
Protein 21 g42.1%
Vitamin A 337.2% Vitamin C 163.7%
Calcium 11.9% Iron 54.5%
*Based on a 2000 Calorie diet