Roll brown rice with spinach, cucumber, carrot, and avocado in nori sheets.
Prep time: 20 minutes
Cook time: n/a
Serving size: 4 rolls
Ingredients
- 1 cup short-grain brown rice
- 2 cups water
- 3 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 cup baby spinach leaves or alfalfa sprouts
- 1 cucumber
- 1 carrot
- 1 avocado
- 4 nori sheets (dried seaweed)
- Sesame seeds (optional)
- Soy sauce for dipping (optional)
Instructions
- Rinse and drain the brown rice, place in a saucepan over medium heat, and pour in the water. Bring to a boil and simmer until the rice has absorbed the water, about 45 minutes. Add rice vinegar and sugar to the cooked rice. Mix well and set aside.
- Cut the carrot and cucumber into 8 long thin strips each. Cut the seeds off the cucumber strips.
- Cut the avocado in half, remove the skin and pit, and cut each half into 8 slices.
- Place a nori sheet horizontally in front of you. Spread rice evenly on 2/3 of the nori sheet and lay a few spinach leaves or a small amount of sprouts in the bottom third of the rice. Place 2 cucumber strips, 2 carrot strips, and 2 avocado pieces on top.
- Slightly dampen the top edge of the nori. Starting from the bottom, roll up tightly. Press the damp edge to seal.
- Cut into thick pieces and sprinkle with sesame seeds if desired. Enjoy with or without soy sauce on the side.