Salad Rolls

Salad-to-go maki-zushi style! These rolls are full of crunchy fresh veggies served with an Asian inspired vinaigrette and are perfect for a make-ahead appetizer or pack them to go.

For the salad rolls:

• 1 cup of medium grain brown rice, I used Nishiki
• 1 1/3 cup water, more if needed
• 3 tablespoons of seasoned rice vinegar, I used Marukan for the rice
• 3 sheets nori
• Finely shredded vegetables: I used red leaf lettuce, purple cabbage, English cucumbers, yellow peppers, carrots, green onions, mint and a spicy Thai chili

For the dressing:

• 1/3 cup seasoned rice vinegar, I used Nakano
• 1 tablespoon of low sodium soy sauce
• 1 tablespoon fresh lime juice
• 1/2 teaspoon toasted sesame oil
• 1 small clove garlic, crushed well
• 1 teaspoon of grated ginger

1. Cook the rice according to package directions. Put the rice in a wide, shallow container. Sprinkle the rice with the vinegar and mix using a spoon in a slicing motion. Stirring may break down the rice too much. Cover and set aside.
2. Finely slice the vegetables in long strips. You can cut the onions longwise for less onion flavor or chop the onions for more onion flavor. Leave the mint leaves whole.
3. Using a bamboo mat, lay the nori shiny side down. I use a flat wooden spatula to spread the rice on the nori, then I wet my hands and press the rice outward, covering the nori evenly and leaving a 1/2 inch strip along one side.
4. Arrange the vegetables on the rice starting on the opposite end of the empty strip. I started with the lettuce, then cabbage, cucumber, carrots, peppers, overlapping each. Then I added the onions and mint on top. Using the mat, roll the sushi tightly until you reach the empty strip, pause to slightly wet the strip for a good seal, and then finish the roll. With a sharp, wet knife, slice the rolls into eight pieces, wetting the knife each time. For a fast tutorial on rolling sushi, see how Namiko rolls her sushi. I highly recommend her videos and website if you are interested in authentic Japanese food and she has many vegan dishes.
5. Whisk the dressing ingredients together and serve in dipping bowls with the sushi.

This recipe make 3 rolls of sushi, or 24 pieces.

Making sushi rolls takes practice, don’t be discouraged by your first attempts. Start by rolling with just one ingredient, like cucumber, until you get the hang of it.