We just spent a week with Chef AJ and her husband Charles becoming Certified Ultimate Weight Loss Educators. While there, our dear friend Heather taught us how to make Vegan Sushi Rolls with brown rice! These are SOS free and incredibly delicious. I was surprised at how easy they are to make. These will be something we will make again and again. Wait until you see what the secret ingredient is that makes these extra special.
You can leave them whole to eat as a meal or slice them to place on a tray as an appetizer or part of a meal. You can use a variety of vegetables and customize them to your own taste.
From left to right, Michele from Living Well With Michele, Tami from Nutmeg Notebook and Heather from The Butterfly Effect Plant Based Transformation. We all completed Chef AJ’s program to become Certified UWL Educators! (UWL stands for Ultimate Weight Loss)
The oven roasted Hannah yam replaces the traditional avocado for those of us who are trying to lose weight or maintain our weight loss. The roasted yam adds a nice sweetness and it’s creamy much like avocado but much lower in fat.
We filmed this in Chef AJ’s beautiful new home – her kitchen is perfect for filming cooking segments. She cooked for us all week long and we ate tons of starch. Potatoes, rice, sweet potatoes and of course plenty of vegetables. Guess what – we lost weight! That’s right even with all that starch and being away from home for a week we all lost weight! Don’t be afraid to eat healthy whole grains and potatoes.
4 c. brown rice (make from 2 c. uncooked rice and 3 1/2 c. water) Lundburg organic short-grain preferred
1/2 c brewed rice vinegar – unseasoned – no salt, no sugar
1 large cucumber, julienned
2 large carrots, julienned or shredded
1 baked sweet potato, any kind – we used Hannah Yams
6 sheets raw nori seaweed (find it at Asian markets or Whole Foods)
Make 4 c. of brown rice (I used 2 c. uncooked brown rice and 3.5 c. water in my rice cooker and set it on the brown rice setting.) While still hot, add 1/2 c. brewed rice vinegar and stir well to combine.
Lay a sheet of nori on a large flat surface. Spread rice over the nori sheet evenly, leaving an inch uncovered at the top and bottom.
Add a row of cucumber, a row of carrot, and a row of avocado. Roll the sushi toward you like you were rolling a sleeping bag.
Cut with a very sharp serrated knife, taking care not to smash the roll. Serve with California Balsamic Teriyaki or wasabi and ginger or just as it is. Enjoy! Recipe by Heather.
This Teriyaki Balsamic vinegar from California Balsamic is amazing! See how you can get 2 free sample size bottles with your order on my blog post about California Balsamic.
We enjoyed our Sushi rolls with a salad.
We made extras and wrapped them in foil so the next day we could take them with us in the car as we traveled all day to get back home. I called this our “dashboard dinner.” We also enjoyed raw carrots and Chef AJ sent a container of her Rice Pudding for us to have in the car. This was some good eating!
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