One of the best things about nori rolls is that kids love to make them; when kids make things in the kitchen they also tend to eat them. I swap white rice for brown rice because it increases fibre and is a wholefood.
Makes: 4 rolls
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Servings
Makes: 4 rolls
Prep time
Cook time
Recipe
Ingredients
- Dipping Sauce
- 3 tbsp rice-wine vinegar
- 3 tbsp maple syrup
- 1 tsp salt
-
- 2 cups cooked brown short-grain rice
- 1 packet nori
- 1 cucumber, sliced into matchsticks
- 1 carrot, sliced into matchsticks
- 1 avocado, sliced into thin strips
Method
- In tumbler, mix vinegar, maple syrup and salt then set aside.
- Spoon cooked rice onto tray, pour over rice vinegar mixture and mix well. With flat spatula, spread rice out to an even thin layer on tray and allow to cool.
- Place sheet of nori shiny side down on bamboo mat. Spread rice evenly over ⅔ of nori. Place cucumber, carrot and avocado across rice. Lift front of bamboo mat closest to you and begin to roll. Wet exposed edge of sheet with water and complete roll. Repeat to create 4 rolls.
- Place roll in lunchbox with tub of dipping sauce.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
