Veggie Sushi Spring Roll

INGREDIENTS:

1/3 cup Calrose Rice (rinsed until water runs clear, drained)

1 tbsp Rice Vinegar

1 tsp Cane Sugar

1/4 tsp Sea Salt

4 Rice Paper Wraps

1 Nori Sheets (quartered)

1 1/2 cups Purple Cabbage (thinly sliced)

2 Carrot (shredded)

2 stalks Green Onion (cut in big pieces)

1/4 cup Tamari

DIRECTIONS:

1. Cook the rice according to the package directions.

2. In a bowl, whisk together the rice vinegar, sugar, and salt. Add the cooked rice and stir well. If the rice is still warm, let it come to room temperature.

3. Soften a sheet of rice paper underwater by submerging it in a shallow dish for five seconds. Transfer to a plate. Arrange the nori, rice, cabbage, carrot, and green onion on top.

4. Fold the bottom over the filling, then fold the sides. Tightly roll the rice paper until it is completely wrapped. Transfer to a separate plate and repeat this process until all ingredients are used up.

5. Serve the sushi spring rolls with tamari and enjoy!

   
   

 NOTES:

Leftovers

Best enjoyed immediately. Refrigerate in an airtight container for up to two days. Separate the rolls with a damp cloth or lettuce leaves to prevent sticking.

Serving Size

One serving is approximately two spring rolls.

More Flavor

Add cucumber or avocado.