Nori: This just might be the sea vegetable you know best since it’s typically used to make sushi rolls like California Rolls. Look for nori to be dark purple to marine green. It’s readily available toasted or untoasted, too. It contains both iodine and vitamin C so don’t hesitate to use it as a condiment for rice, soups, salads, casseroles or grains either crushed into flakes or cut into strips.
What You Will Need:
A sharp knife for cutting vegetables
A bamboo sushi mat
A small cup for water
4 sheets of dried nori seaweed (un-toasted)
1/2 to 1 cup julienned cucumber slivers
1/2 to 1 cup julienned carrots slivers
1/2 to 3/4 cup thin-slices avocado
2 to 3 cups sprouts (alfalfa, broccoli, clover, etc.)
Soy sauce, sushi vinegar or miso to taste (or any vegan dressing)
1 cup of water
Take the nori paper and roll it out flat on a bamboo sushi roller, layer carrots, cucumbers, and avocado. Take a handful of sprouts and pull them apart so you can pile it across the avocado, cucumber and carrots. Sprouts may look like they take up a lot of room, but once you start rolling they compress fairly easily.
After all the veggies are in, Time to roll: grab the bottom of the sushi mat and bring it up and over the pile of veggies, creating a tube. You want to go for one-half roll so that you cannot see your filling anymore, then “tuck and squeeze” it under with your hands over the sushi mat. It’s important to make this “tuck” tight, so that your sushi stays together and the filling won’t fall out of the middle when you slice it. Wet the nori paper and seal it. Cut into sushi bite size pieces. Serves 2