These tasty and healthy “sushi” rolls are great for a snack or to pack for lunch. You don’t need a special sushi roller, just use parchment paper. Once you get the rolling down pat, you’ll be making these frequently.

Vegetarian Sushi Rolls

Level 1-2-3


1 package Nori sheets ( seaweed)

1 cup brown rice, rinsed

2 cups water

3 TBSP tamari

1 TBSP unseasoned rice vinegar

1 TBSP white or black raw sesame seeds

2 TBSP San-J brand Szechuan sauce or 2 TBSP agave*

1 jar pickled sushi ginger (Ginger People brand)

1 carrot

1/2 cucumber

1/2 avocado

1/ 2 red bell pepper


Prepare the Rice:

Heat water and tamari to boiling in a 4 quart sauce pan. Stir in rice and return to a boil. Cover, reduce heat to simmer and simmer for 40 minutes, until all water is absorbed.

Add seasonings* to the rice. Stir in sesame seeds and rice vinegar to the warm rice. Stir to combine. Let set for 15 minutes.

* you can season the rice any way you like.

Peel the carrot, and slice in thin strips using a potato peeler.

Cut the red pepper into very thin strips.

De-seed the cucumber and cut into very thin strips.

Cut the avocado in half and remove the outer “shell”. Slice into thin strips.

To assemble:

Tear off a 12 inch length of parchment paper. Place one sheet of Nori, shiny side down, on the parchment paper.

Spread about 1/2 cup of the rice evenly on the sheet of nori, leaving a 1 inch space at the end of the nori that is furthest away from you.

At the end of the nori that is nearest to you, place a few strips of carrot, cucumber, red pepper and avocado. Place several pieces of the sushi ginger on top of that.

Lifting the nori with the parchment paper, start to roll it up. Use the parchment paper to compress the roll as you continue rolling it away from you.

Once you reach the other end, wet the 1 inch of nori that does not have rice on it. Roll all the way to seal. Now roll the nori “roll” tightly in the parchment paper and roll to compress tightly. (This may take a few trial and errors, but you’ll get the hang of it.)

With a sharp knife, slice the roll into 1” slices. Place on a plate and refrigerate.

Serve with additional tamari sauce or wasabi paste.

*Recipe and image courtesy of Sheryl Ellinwood, co-author of Three Plates at the Table. Visit her website at*