I could not dream of making these today as my house has been turned upside down, but I shot them for you a while ago (in preparation for this chaos) and I thought it would be a good recipe to share today.
It’s easy to make, filling and way more nutritious than traditional maki rolls made with sushi rice. They are also way less fussy as brown rice isn’t as delicate a beast as sushi rice and does not require a lifetime of rinsing and fanning 😉 . We are on day 4 of packing and it looks like we are nowhere near the finish line. I start panicking and lose my effectiveness while Duncan keeps on cracking jokes and talking to the cats like they are humans, ha ha. We are a great match, aren’t we? Right, back to packing, we will report back on Friday 😉 .
approx. 30 g / 1 oz baby spinach leaves 1 carrot, peeled and julienned 1 Lebanese cucumber, cored and julienned 1 beetroot, peeled and julienned 1 ripe avocado, cut into same size wedges
CONDIMENTS
pickled ginger, store bought or homemade wasabi tamari (for GF version) or soy sauce
