When I'm cooking rice I usually make extra, so that I have leftover rice to make wraps with.
Ideally, I will add a little more liquid when cooking the rice and cook for a little extra time. The rice is then perfect for sushi, a little sticky and soft.
The other great thing is there are no rules, whatever you have in the refrigerator and would like, can work in a wrap.
These wraps are my favorite combo, but get creative and see what will become yours.
Cold cooked brown rice
Umeboshi plum vinegar
Mix rice and a little vinegar together approx. 1 to 2 tsp per cup of cooked rice.
Shredded carrot
Shredded daikon
Thinly cut cucumber
Avocado
Vegan cream cheese
Sheets of nori
I like to cook the nori sheets over an open flame for a few seconds until sheet turns bright green. I use a pair of tongs and hold over the gas the burner turning the sheet so it doesn't burn. This only takes a few seconds.
Cut each sheet in half.
Place rice and veggies in the middle of each sheet. Spread a little cream cheese on each sheet, next to where you have piled the veggies and rice. Then wrap into cone shapes.
Serve with wasabi and soy sauce.
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| Place ingredients on your 1/2 sheets of nori |
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| Once rolled into cone shape, enjoy with soy sauce and wasabi |
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