UltraVeggie Maki Rolls
Makes 2 large rolls, 2 servings
Inspired by the Japanese tradition, these colorful rolls are as fun to make as they are good to eat. Sprouted lentils and brown rice deliver high quality protein to complement the nutrient-rich seaweed and veggies rolled into a highly flavorful package.
Pack UltraVeggie Maki Rolls for lunch or serve with a big salad for a light evening meal. Be creative with your fillings; add your favorite veggies, nuts or even some smoked tofu for an extra protein punch.
You’ll need a bamboo mat for this, but they’re easy to find in the Asian food aisle of most grocery stores, and inexpensive (around $2) too.
- 2 sheets nori seaweed (available at most grocery stores)
- ½ ripe avocado
- ½ tsp. salt
- ¼ teaspoon garlic powder
- ¼ cup red lentils, sprouted or pre-cooked
- ¼ cup cooked brown rice
- ½ red bell pepper, seeded and thinly sliced
- ½ cup cabbage, thinly sliced
- ¼ cup chopped roasted peanuts, pecans or sunflower seeds
- Bragg’s Liquid Aminos for dipping
Prepare a pot of brown rice by simmering 1 cup of rice and 1/2 -1 teaspoon salt in 2 cups of water,covered for 45-50 minutes until the water is absorbed.
When rice is just finished cooking, remove ½ cup from the pot, and blend with red lentils. (chefs note: If you like the rice and lentil combination, add 1-2 cups of sprouted red lentils to your freshly cooked rice to use in additional meals). Store remaining rice covered in the fridge for future use.
Scoop out the avocado and add it along with the salt and garlic powder to a small mixing bowl. Mash the ingredients together until well blended.
Place a sheet of nori onto your bamboo mat, and spread the half of the avocado mixture evenly over the bottom half.
Layer half of the rice mixture over the avocado, then sprinkle half of the pepper, cabbage and nuts (or whichever fillings you choose to substitute) over the spread.
Moisten the top half of the nori with a little lemon juice or water, and you’re ready to roll!
Roll the nori starting at the bottom, and rolling up burrito-style, making sure the filling is wrapped in tightly. Slice in half or into small cylinders and serve with dipping sauce on the side.