nori rolls

More sharing options

Share on Twitter

4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 213.5

Total Fat: 9.4 g
Cholesterol: 0.0 mg
Sodium: 18.5 mg
Total Carbs: 30.1 g
Dietary Fiber: 2.1 g
Protein: 3.0 g

View full nutritional breakdown of nori rolls calories by ingredient

Introduction

These are much quicker and easier to make than fancier nori rolls and taste just the same. The kids love them and the addition of half brown rice adds nutrition without being overpowering. We take them on picnics and in lunches instead of sandwhiches sometimes. These are much quicker and easier to make than fancier nori rolls and taste just the same. The kids love them and the addition of half brown rice adds nutrition without being overpowering. We take them on picnics and in lunches instead of sandwhiches sometimes.

Minutes to Prepare: 20

Minutes to Cook: 45

Number of Servings: 10

Ingredients

2c. uncooked brown rice

2c. uncooked white rice

3 ripe avacado, finely chopped

1c. carrot, grated, raw

1c. cucumber seeded, finely chopped

1/4c. cider vinegar

1/4c. lime juice

1tbsp. corn starch

1tbsp. powdered sugar

Directions

Cook rice, I do mine in two batches, brown and white, in my rice cooker. Add vinegar, lime juice, corn starch and sugar while rice is still hot and mix thoroughly. Allow to cool then add all veges and stir well but gently so as not to mash avacado. Rolling is a bit of a trick and for me took a bit of practice but following the directions on the package is a good basic guide. Another thing that I do with the recipe is dice up the seaweed sheets and mix them in the rice and serve it in a bowl much like cold fried rice.
I don't add salt to this recipe as we eat a low sodium diet but the addition of 1/2tsp salt would probably not go astray for most palettes.

Number of Servings: 10

Recipe submitted by SparkPeople user MUMCAULEY.