Mari's vegan sushi roll w/ brown rice

1 sheet of the roasted seaweed
3 raw baby carrots cut into 3 slices each the long way
1/4 of a cucumber close to the length of the seaweed wrap cut the long way. Cut this amount the long way in half so you have two long thin pieces.
1/4 avocado sliced into equal 1/2inX1/4inx3in (approximate) pieces.
3/4 cup of already cooked brown rice.

Place 1 sheet of the roasted seaweed on some waxpaper or plastic wrap. Cut carrots into 3 slices each the long way. 1/4 of a cucumber close to the length of the seaweed wrap cut the long way. Cut this amount the long way in half so you have two long thin pieces. 1/4 avocado sliced into equal 1/2inX1/4inx3in (approximate) pieces. Place rice as thin as possible to cover the seaweed EXCEPT for an inch at the top (for it to stick to itself after rolling so it can stay rolled). places all the stuff neatly long ways about 3 inches from the bottom. Roll with a magazine if you don't have a sushi mat to roll it tightly. You may need to wet your hand with water and rub the inch of open seaweed to successfully close the roll. Makes 1 roll of 8 pieces, cut with a wet knife without rough edges. 1.2 the roll or 4 pieces is one serving for this recipe calculation. No soy sauce calories are included here. Also there is no sushi vinegar in this recipe.

Number of Servings: 2

Recipe submitted by SparkPeople user BOYISHPRINCESS.