Nori Rolls
Cal-a-Vie

• 1 cup raw brown, white or basmati rice
• 2 cups water
• 1/2 medium carrot, peeled & cut in thin strips
• 1/2 medium cucumber, cut in thin strips
• 1/2 avocado, thinly sliced
• 5 green onions, cut in strips
• 1 tablespoon Mirin (sweet sake)
• 1 tablespoon rice vinegar
• 3 tablespoons plum paste
• 2 tablespoons wasabi (hot mustard paste)
• 2 tablespoons low sodium soy sauce or Bragg's Liquid Aminos*
• 6 sheets nori seaweed sheets

* Available in health foods stores.
Special equipment: A sushi mat for ease of assembling roll.

1. Bring water to a boil, add rice, then simmer for 25 - 35 minutes. Rice should be firm.
2. Place in bowl to cool, adding vinegar and sake, then fluffing with wooden spoon.
3. When rice is completely cool, place 1/4 cup on full sheet of nori (have sushi mat in place under the nori).
4. On bottom fourth of the long side of sheet, spread out a little plum paste, a little wasabi, then a strip of each vegetable.
5. Roll up using the mat, then cut into 1-inch sections.
6. Serve on a platter garnished with sunflower greens and a bed of shredded red cabbage or baby greens and daicon radish. Place a dish of low-sodium soy sauce in the center.

Variation: Add thin strips of baked tofu or seared fish such as tuna or salmon, julienned steamed shrimp or lobster to each roll.

Makes 6 vegetable rolls yielding 36 appetizers
Calories per slice: 22
Carbohydrate: 4 g % calories from carbohydrate: 74%
Protein: 0.4 g protein: 7%; Fat: 0.5 g fat: 19%; Fiber: 0.4 g (white rice); Cholesterol: 0 Mg; Sodium: 20 Mg

Copyright Cal-a-Vie 1991