You can accommodate the whole family with these. Be sure to have the rice cooled and ready to go. I have used leftover Mexican rice for this and it was delicious
Makes 12 halves
2 cups cooked short grain brown rice, seasoned or plain 1 medium carrot 1 avocado, pitten, peeled and sliced 1 cucumber 2 green onions (scallions), sliced in long thin strips (for the best bite-size, do a long diagonal cut) 1 tablespoon grated raw ginger 1 tablespoon plain rice vinegar Pinch sea salt or Sunfood desert salt 6 sheets raw or toasted nori 1 cup cashew mayonnaise Soy Vay Island Teriaki (optional) OR Bragg's Liquid aminos, for serving
Use a mandoline if you have one, to slice your carrot and cucumber lengthwise and quite thin. Otherwise using a vegetable peeler or do Julienne cuts. In a medium bowl, combine the sliced veggies and grated ginger with rice vinegar and sea salt. set aside. Lay out 3 nori sheets at a time. Spread 2-3 tablespoons cashew mayo in a line along the center or each sheet. Measure 1/3 cup rice for each; spread in two lines on both sides of the mayo. Divide half of all the veggies among each wrap, arranging vegetables lengthwise. If you desire to have a dipping or drizzling sauce, pour into condiment dishes or dot mixture on serving plates for dipping.