Nori Rolls with Brown Rice

I learned from Chef Brad ( if you have no idea who I am talking about you must check out his recipes http://chefbrad.com/) to cook 1-2 grains a week and store them in your fridge so you can add them to recipes. This has really helped in incorporating more grains into my diet. When I cook brown rice for the week I like to make these rolls. These are a easy, quick and a light lunch option especially if you are on the go. They will store in your fridge for a few days and still be delicious. I like to make these the day after I cook fish and use the left over fish in the rolls. I dip mine in Braggs Liguid Amino - if you have not tried it is a great alternative to soy sauce and has the same flavor.

Nori Rolls with Sticky Brown Rice
from nourishingmeals.com

toasted nori sheets
brown rice cooked
carrots, sliced thin
avocado, sliced thin
green onion, sliced thin
red cabbage, sliced thin
zucchini, sliced thin
cooked fish

Place a sheet of nori, shiny side down, on a clean surface. Spread a thin layer of rice to 2 inches below the top of the sheet. Place chosen vegetable/fish at the bottom of the sheet. Tightly roll from the vegetable end. The nori can be sealed by running your finger with a little water along the seam side. Repeat this process until you have the desired amount of rolls. Slice nori with a serrated knife that has been dipped in water. Dip in your favorite sauce and enjoy!