Raw Veggie Nori Rolls

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Very Veggie features a weekly recipe that showcases the best in vegetarian, sometimes vegan, dishes, with helpful cooking and ingredient tips and tricks.

When making steps towards a healthier diet, it can be beneficial to include some raw foods each day. Raw foods maintain their nutrients in their fullest state.


3 cups short grain brown rice
4+1/2 cups water
3 pinches sea salt
3 shiitake mushrooms, sliced and soaked in a mixture of 9 tbsp water, 2 tbsp maple syrup and 3 tbsp tamari
1 avocado, skinned and sliced
1 carrot, long julienned
1 cucumber, sliced into thin strips
4 to 6 sheets nori
Pickled ginger (must be yellow, not pink)
Wasabi paste or powder

Vinegar Mixture (makes rice sticky)
2+1/2 tbsp brown rice vinegar
2+1/2 tbsp maple syrup
3 tbsp mirin
1 tsp sea salt


1. Cook rice with water and salt for 40 to 50 minutes.
2. Cook shiitake mushroom strips in water, maple syrup and tamari for 10 minutes.
3. When rice is ready, spread onto cookie sheet with wooden spoon, and place in refrigerator to cool.
4. In small pot, bring vinegar, maple syrup, mirin and salt to a boil. Simmer until salt is dissolved, and cool to room temperature. Sprinkle on cooled rice.
5. To assemble rolls, lay nori sheet flat on sushi mat. Press rice onto nori, leaving 2 inches of edge free of rice. Arrange vegetables along center of rice and roll, pressing tight with mat.
6. Peel mat away, and place sushi log on cutting board. Slice into 6 to 8 pieces, starting evenly from the center.

Nori rolls are a great way to incorporate whole grains and raw vegetables into your diet. Feel free to add any raw vegetables that you desire.

photographer: Joseph Saraceno | art direction: Pencil