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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