Vegetable Sushi Rolls

4 nori sheets

1 cup cherry tomatoes

1 avocado

1 cucumber

1 small white onion

2 scallion

1 teaspoon lemon juice

Sea salt and black pepper

Wasabi Paste

Low Sodium Soy Sauce

Pickle Ginger

Remove skin and pit of the avocado. Cut avocado, scallion, onion, and cucumber into thin strips. Cut tomatoes into small pieces.  

Place sushi mat on a flat surface. Place Nori sheet on top and arrange vegetables horizontally 2 inches from the edge closest to you. Season with sea salt and black pepper. Roll away from you to form a tight round tube.

Slice off the ends with a very sharp knife and slice each roll into 8 equal pieces.

Serve with low sodium soy sauce, pickle ginger, and wasabi.

Raw Vegetable Rolls with Teriyaki Sauce

Sauce Ingredients:

2 tablespoons raw honey
1 cup teriyaki sauce

In a small bowl, whisk all the ingredients to fully combine.

Rolls:

1 cup brown rice, cooked

2 large avocadoes, remove skin and pit, chop into bite size

1 cup alfalfa sprouts

3 tablespoons fresh cillantro, chopped

1/2 cup raw peanut, chopped

1/2 cup chopped scallions

8 Vietnamese spring roll sheets

2 tablespoons black sesame seeds

Fill a medium bowl with warm water (not hot) Dip one wrapper at a time to soften (about 2 seconds).  Wrapper will get softer by the time you roll it.

Lay wrapper flat. Leaving about 2 inches uncovered on each side. In a row across the center, place avocadoes, two tablespoons of rice, cilantro, scallions, alfalfa sprouts, and chopped peanuts. Drizzle your desired amount of sauce on top. Fold uncovered sides inward, then tightly roll the wrapper.

Repeat with the remaining ingredients. Sprinkle black sesame seeds on top. This can be made ahead of time and refrigerated.

Serve with extra dipping sauce on the side.