Description
Quick and healthy sushi wraps, perfect for lunch or a light dinner. Customize fillings to your liking!
Ingredients
Units
Scale
- 1 cups (237 ml) uncooked brown rice
- 1/2 teaspoon Himalayan pink sea salt
- 2 tablespoons sushi seasoning
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
- 227 g (8 ounces) cooked meat
- 1 large carrot
- 1 red bell pepper
- 1 medium zucchini
- 1 medium ripe avocado
- 8 sheets roasted nori
- black sesame seeds
- soy sauce
Instructions
- Cook the rice according to package instructions until al dente. If using cooked rice, add about 1 cup of water and salt, place over low heat, covered, and stir every few minutes until the water is absorbed and the rice is sticky. Remove from heat, stir in sushi seasoning (if using), and let cool completely.
- For the Filling:
- Spread a sushi mat on your counter. Take 2 overlapping sheets of nori (overlap about 2 inches). Wet your hands, spread 1/2 cup of rice onto the top sheet, sprinkle with sesame seeds (optional), and layer your veggies and meat lengthwise.
- Slowly roll up the rice end, applying pressure as you roll until completely rolled. Wrap in plastic wrap or parchment paper and let sit for 10 minutes.
- Serve with soy sauce and your favorite sushi condiments.
Notes
- To prevent sticking, lightly wet your hands and the sushi mat before spreading the rice.
- For a vegetarian option, substitute cooked chickpeas or tofu for the meat.
- Leftover wraps can be stored in the refrigerator for up to 2 days; wrap tightly in plastic wrap to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 4
- Protein: 15
- Cholesterol: 20