Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Spring Root Salad
© Lillys-Table.com Photo of Spring Sushi Handrolls
 

Tags: Dairy Free Vegan Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Spring Sushi Handrolls

from Avocado Wasabi Spring Sushi & Root Salad, the Week of April 30, 2017.
View the previous recipe for this meal.

These seaweed wraps come together quickly once all of the ingredients are ready. You can even make it a sushi party by preparing your favorite seasonal veggies into strips in advance as well as any other additions you enjoy in your sushi rolls. Place everything at the table and let each person make their own.

Ingredients

  • 4 sheets nori seaweed
  • 2 cups brown rice, cooked
  • 1 teaspoon rice wine vinegar
  • 2 carrots
  • 4 stalks asparagus
  • 2 mushrooms, thinly sliced
  • 1 cup sprouts, such as pea, radish, or buckwheat
  • 1 tablespoon wasabi, optional
  • 1 tablespoon soy sauce, or coconut aminos for a soy + gluten free option

Serving Size: 2 People

Share

 

Preparation Instructions

Cut the nori sheets in half to have two rectangular sheets. Scissors work well for this.

Fold the rice wine vinegar into the brown rice.

Cut the peeled carrots into long pieces and then stack up the slices and cut into long thin stripes. Cut the asparagus through the center and then again to create thin pieces. Cut the mushrooms each in half and then thinly slice.

Lay the sheet of nori out horizontally.

Spread about a quarter cup of brown rice in a diamond shape at the right end of the nori sheet, exposing the two corners on that side.

Lay the veggie strips down across the brown rice at 2 and 7 o’clock. One end will go through the corner. The other end will be almost in the center of the nori sheet.

Pull the bottom right corner up to the top center as the veggies and rice are wrapped in and a cone is created.

Continue to roll the nori around to create a cone with a point at the bottom. Dip your finger in water and dollop it along the edge of the nori sheet. The water will help the remaining flap to seal up and keep the handroll intact.

Serve with coconut aminos or soy sauce and wasabi on the side to dip in your roll.