My daughter loves the idea of sushi and I never squander an opportunity to expand her palate, so we make these simple vegetarian rolls together. On Sunday’s, my husband and I prep our veggies for the week so that they are easily available for grab and go lunches and snacks. Also, anytime I have rice on the dinner menu, I make extra to use for sushi the next day. This takes out all of the prep work and leaves only the assembly.

This recipe yields 2 hand rolls or 12 sliced rounds

INGREDIENTS

1 cup white rice
1/2 avocado, cut into small chunks
1/2 cucumber, cut into small sticks
1/4 carrot, grated
2 large seaweed sheets (nori)
Tamari or coconut aminos to taste

128 g white rice
1/2 avocado, cut into small chunks
1/2 cucumber, cut into small sticks
1/4 carrot, grated
2 large seaweed sheets (nori)
Tamari or coconut aminos to taste

Directions

Make the rice in a rice cooker.
Place cooked rice, avocado chunks, cucumber sticks, and grated carrot in a seaweed sheet and roll. Can be cut into rounds maki-style or eaten like a hand roll.
Add tamari or coconut aminos to a small dipping bowl. Can also be packed to go in leakproof pods like these, as well.

Tips

**I use large pre-packaged squares of seaweed (nori) to make these sushi rolls
**Sushi sticks together better if the rice is slightly warm or if you lightly dab the seaweed sheets with water.
**Feel free to add cooked shrimp, spicy tuna or any of your favorite proteins or other vegetables.