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Vegan Sushi Rolls

Heather Goodwin Butterfly Effect Plant Based Transformation Shared On Nutmeg Notebook


  • 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 organic 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 your vegetables. Dampen your fingers with water and spread the water over the inch of nori exposed at the top and bottom. Roll nori up tightly.
    Cut with a very sharp serrated knife, taking care not to smash the roll. Serve with California Balsamic Teriyaki or just as it is.  Enjoy! We actually like it with a little of my Creamy Balsamic Dressing.
    Thank you Heather for an amazing recipe.
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