Looks like Japan has been reading my blog

Celebs, dignitaries and, of course, yours truly have all embraced Meatless Monday. Now we can add Japan to the mix.

Four of Japan’s top colleges are hosting monthly veggie Mondays  (http://veggiemonday.japanteam.net/) to encourage their country to follow more of a  plant-based diet.

In celebration of their Meatless Monday solidarity, here is an easy recipe for nori rolls that kids love.  Nori has the highest amount of protein of all seaweeds and is the easiest to digest.  Kind of like this blog.

Vegetable Nori Rolls

2 cups sushi rice *

3 cups water

pinch of sea salt

2 tablespoons brown rice vinegar

2 tablespoons brown rice syrup

10 sheets toasted nori

1 small cucumber, julienned

1 carrot, julienned

1 avocado, peeled, pitted and cut into strips

Combine rice, water and salt in large pot and bring to boil.  Cover then reduce heat and simmer 20 minutes or until all water is absorbed.  Remove from heat and set aside to cool slightly.

In small saucepan, heat vinegar and rice syrup until dissolved, pour over rice and mix until combined.  While rice is cooking, prepare vegetables.

* you can substitute short grain brown rice for sushi rice just use 4 cups of water

Assembling Nori Rolls

Place a sheet of nori, shiny side down, or work surface or bamboo rolling mat, http://www.asianfoodgrocer.com/category/sushi-accessory with short edge facing you.  Press a layer of rice ¼- inch thick along the edge of the sheet closest to you.  Place vegetables in a long thin strip across the middle of the rice.  Carefully fold the end of nori over the rice and continue rolling away from you to form a log.  Moisten the edge with water to seal, and let sit briefly until nori is soft enough to cut easily.  Cut into ½-inch pieces and arrange on platter.  Serve with tamari, pickled ginger and wasabi.

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