Please consider that you can make these ANY way you want! I just also wanted to show our CSA members how easy it is to use extra produce this way.
Before they are prepped.
Sacred Heart Radishes, aka watermelon radishes... before I cut them into "spears"
Beautiful chioggio beets..
Prepped veggies.. Ready to roll~ No pun intended :)
2 TBS Agave, 1/3 cup Rice Vinegar, 1 tsp. Himalayan Pink Salt, 2 cups Sushi Rice
It is important to dip your hands, or spoon in water before handling sticky rice so it doesn't stick to you.
Add a thin layer of rice over the Nori roll.
I add seeds, or nuts. Shown are Sesame and Golden Flax Seeds for crunch ~
Flip over the nori roll, this will ensure the rice is on the outside of the roll.
This shows the veggies in the middle, I would start with them a bit lower so it's easier to roll. Pictured are: Speared heirloom carrots, purple cabbage, fractal cauliflower, avocados... just to name a few...
This looks wonderful, but I would move the veggies down a bit so it's easier to roll up:)
Make sure you dip your knife in water before slicing your roll. Trust me on this one! Let the serration cut the roll, let your hand guide it gently so it doesn't tear....
Of course I forgot to take a picture of me rolling it up.. start with the bottom and gently hold all your vegetables in while rolling. Dip your knife in water, cut into pieces, and line up on a plate...
You can also not even flip the Nori over, and keep the rice on the inside... Add vegetables. Shown are raw heirloom carrots, scallion chives, cabbage, sweet potatoes..
Heirloom carrots, cabbage, sweet potato, avocado, ...
Rice on the inside~ This is easier then flipping it over, however, if my rice is sticky enough I LOVE the rice on the outside. it WOWS people.. beautiful, and EASY :)
- Finished Product…
The sauce is the best part. You can make miso sauces, lemon zingy sauces, but this day i used: veganaise, sriracha chili sauce, braggs, wasabi..... lemon.... (not pictured)