INGREDIENTS:
4-5 Nori Sheets
3 cups of cooked black rice or short grain brown rice
3 Tbsp of brown rice vinegar, sugar & salt free
1/2 large avocado, sliced
1/2 cup shredded carrots
4-5 spears of raw asparagus
2-3 Persian cucumbers, julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 mango, sliced
1 bunch sunflower micro greens
PREPARATION:
1-Cook rice according to the package
2-Once the rice has cooked, add the rice vinegar and gently mix. This will make the rice a little sticky.
3-When the rice has cooled, lay a sheet of Nori, shiny side down, on a sushi mat. Make sure you leave about 1/2” of the nori exposed. Using your wet fingers or the back of a spoon, press down the rice to make sure the rice is of even thickness and is sticking to the Nori sheet.
4-Now start placing some veggies & mango to the upper middle of the rice. Make sure not to over do it.
5-Lift the end of the mat and start rolling the Nori sheet over the ingredients, pressing down gently with the mat to make sure it is tight. Keep rolling until you get towards the end. At this point, you should have about 1/2” of the Nori exposed. Dampen the edge with water to seal the role.
