this is one of my favorite lunches for two reasons: fast & tasty! as a bonus it’s stupidly good for you. WIN! how-to below:
the what:
brown rice (leftover or room temperature)
nori sheets
sushi rolling mat
veggies (i prefer avocado but sometimes use carrots, cucumber & hearts of palm)
soy sauce
pickled ginger
wasabi
the how:
- cover your sushi rolling mat in plastic wrap
- lay nori sheet on mat with the rough side facing up
-spread brown rice evenly over the nori leaving a little space at one end to seal the roll *wet hands will help this process along!
-lay ingredients 1″ from top of mat and begin to roll the matt/rice over your ingredients creating a little mound (this part seems daunting the first go round but i promise it gets easier the more you do it) continue rolling until you get to the end of the nori
-slice with a sharp knife (wet it to make sure it slides through the nori easily)
-serve with wasabi, ginger and soy sauce. feel fancy & impressed with yourself.
Here’s the recipe: heat 3/4 mugful of milk (I prefer 1/2 milk, 1/2 water to bring the richness down just a bit), add 
