4c.brown ricemake from 2 c. uncooked rice and 3 1/2 c. water Lundburg organic short-grain preferred
1/2cbrewed rice vinegar – unseasoned – no saltno sugar
2large carrotsjulienned or shredded
1baked sweet potatoany kind – we used Hannah Yams
6sheets organic nori seaweedfind 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.