Rating5/5 (from 3 ratings)5
Yield2 rolls, 4 servings each
2 raw nori sheets
half a zucchini
half a carrot
1-2 green onions
rice wine vinegar
spoonful chinese mustard
1/4 cup rice wine vinegar
Begin by julienne-ing your carrot, zucchini, and onion and then set aside. Cut up the avocado and place in a bowl with pepper flakes, and like 2 tbsp each of shoyu and vinegar. Mash up really well. Take your first nori sheet and spread half of the avocado mixure somewhat in the center about 2 inches wide and all the way across. Then place the chopped onions, then the coriander, then the sprouts, then carrots, then zucchini on top of one another. Roll over tightly and really well, then seal by running wet fingertips on the edge of the sheet. I found that the better you roll it, the less messier it is. Then repeat with the next roll. You should be able to get 4 rolls from each of the logs.
For the sauce just mix all of the ingredients together really well and serve with the rolls. Enjoy!
Paige4's ThoughtsBy paige4
I just decided this afternoon to put anything good I could find in my fridge into a nori sheet...and it turned out amazingly.
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