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Sushi rolls are the perfect blank slate for those days where all you have lingering about your fridge are leftover veggies and rice. Toss everything into a nori sheet (the seaweed that folds to make sushi rolls), wrap and enjoy. Below is a favorite flavor combination of mine. Use what you have and I’m sure you’ll construct a sushi roll equally as delicious. —MR
SERVES 2
1 sweet potato
1 eggplant
1 tbsp (15 ml) olive oil
Sprinkle of sea salt
1 cup (210 g) forbidden black rice or brown rice
1 cucumber
1 carrot
1 avocado
4 nori wraps
Tamari
Sesame seeds (optional)
Preheat the oven to 420°F (215°C). Peel and thinly slice the sweet potato into long wedges, the same length as your nori wrap. Then dice the eggplant into bite-size cubes. Drizzle the sweet potatoes and eggplant with the olive oil, sprinkle with salt and mix well. Then line a baking pan with parchment paper. Toss the vegetables on top; place in the oven for 15 to 20 minutes and cook until the edges are crispy. Check to see if they need an extra drizzle of olive oil or salt halfway through.
While the vegetables roast, cook the rice as the package instructs.
In the meantime, slice the rest of the veggies and avocado into very thin, lengthwise pieces. Once the rice has cooked, lay down 1 nori sheet and add enough rice on top to spread a thin, even layer, meeting each corner. The easiest way to make the roll is by adding a small amount of each ingredient to the left-hand side, taking up no more than a third of the entire nori roll. Then tightly roll the veggies to the opposite side. With a sharp knife, slice the roll into small pieces and enjoy your delicious veggie sushi with a dipping sauce of tamari and sesame seeds!
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