I often make Avocado Veggie Nori Rolls with Edamame when I have leftover rice from a rice and bean or Buddha bowl. Because the rice is the only thing that takes time to prepare. The rest are ingredients I always have on hand in the refrigerator, pantry and freezer.
There's so much you can do with sushi rolls. The basics are the nori sheets and whole grain, like short grain brown rice. What you fill it with can be fun to play around with.
But first, let's pay homage to the nori sheets.
Nori is a type of edible dried seaweed sheet. They are widely available online and at most major grocery retailers in the Asian food section. These sheets are versatile in their use and a good source of iodine—a mineral necessary for thyroid health.
The whole grain I like to use is short grain brown rice because it's sticky like traditional sushi rice. Traditionally, sushi refers to how the rice is prepared, typically a white (polished) short-grain rice and vinegar and sugar. The term maki is also included referring to the roll—maki in Japanese means coiling. We're modifying the sushi rice to make it whole-food and plant-based without added sweeteners. Other whole grains you can use in this veggie roll but won't be as sticky include: quinoa, red rice, black rice, and cauliflower rice.
Avocado Veggie Nori Rolls with Edamame has 9 key ingredients:
- Edamame, frozen in the pods
- Nori sheets
- Cooked short grain brown rice
- Sesame seeds
- Reduced sodium tamari soy sauce
The veggie filling is kept simple with avocado, carrots, cucumber, and a sprinkle of black sesame seeds in this recipe. You could also try avocado, mango, and cucumber roll, or even seasoned tofu, bell pepper, and baby spinach roll. The options are almost endless.
While this recipe is for cut rolls, you can easily make this into a handroll, which I do more often than the cut roll. Admittedly, I tend to be lazy and don't want to fuss around with rolling and cutting.
This recipe also includes edamame to make it more of a lunch or light dinner entrée. For other light dinner options, check out Elegant Beet and Arugula Salad, as well as Cauliflower Steak with Butternut Squash Puree.Print
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