1 cup leftover (or cooled) rice
1 c cooked and cooled veggies (like green beans)
1/2 cup raw veggies (like radish or carrot), cut into matchsticks
1 T sesame seeds
3 sheets Nori
Lay a sheet of Nori flat. On one of the short sides, place an inch of rice (half an inch tall and two inches wide). In the middle of the rice, layer your vegetables, making sure they run the length of the rice.
Roll from the rice end by rolling the nori with the rice in it, then wetting the seaweed at the place where it will touch the rest of the seaweed. You can use your fingers in a bowl of water. Roll all the way to the end, then wet it again to close.
Using a SHARP knife, slice your roll into inch-long pieces. Sprinkle sesame seeds on top. Enjoy!
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