Vegetable Sushi Rolls
![vegetable sushi roll](/sites/default/files/styles/max_325x325/public/uploads/recipes/Updated%20Recipe%20Images%20%284%29_0.jpg?itok=gUk-d57h)
These rolls make a quick snack or lunch on the go. Change up the veggies depending on what’s in your fridge.
Yield
7 Sushi
Ingredients
- 4-5 collard green leaves
- 1 cup thinly sliced spinach
- 1 cup thinly sliced cabbage
- 2 cups cooked brown rice, quinoa, or other grains
- 1 (17 gram) package toasted nori sheets
- 5-7 teaspoons ume paste, divided
- 1 avocado, sliced thinly
Instructions
- De-stem collard greens. Lightly blanch in a pot of boiling water, and then set aside to let cool.
- Toss together spinach, cabbage, and grains. Set aside.
- Lay out one sheet of nori on a sushi mat or large cutting board. Spread 1 teaspoon (or less) ume paste onto nori, layer a collard leaf, then add a few slices avocado. Add some vegetable/grain mixture, and roll tightly. Continue with remaining ingredients to make about 7 rolls.
- Serve alongside pickled ginger and/or soy sauce, and enjoy!