Veggie Sushi Rolls

It has still been hot here, and I have not felt like cooking much.  So last night I made some Veggie Sushi rolls.

But they were good, and the trick was making “something sticky” to hold it all together.

Directions:

To make the “Sticky stuff”, process the following in a Cuisinart:
-1 cup nuts
-1/2 jar sundried tomatoes (with oil)
-a handful of fresh herbs (I had rosemary and basil;  you could improvise to modify the flavor, but I loved this combo)
-1/2 finger of ginger, peeled
-splash of lemon juice
-splash of soy sauce

Then I took this “sticky sauce” and rolled it in nori sheets with veggies I had on hand.  A bag of broccoli slaw came in hand, along with some sliced avocados.  Or shred carrots, beets, cucumber, whatever you have and like.  Or let your kids choose!  Dip in soy sauce and enjoy.  Stay cool!

Version 2:

This time, I changed up the “sticky stuff”.  Here is what I mixed up (using my Cuisinart):

-4 oz pine nuts, soaked overnight and rinsed
-1/2 bunch of cilantro, washed and ends trimmed
-1/2 red bell pepper, de-seeded

Note: Add rice (cooked in the rice cooker) if you want a more traditional style veggie roll.

This created a really refreshing and light sauce.  I put this in the Nori sheets, and rolled them with fresh herbs and veggies.   I used beets, carrots, and zucchini that I cut into matchsticks using one of my Cuisinart blades.  We rolled these up and dipped them into gluten-free soy sauce.  Delicious and refreshing!

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