I've never really liked Asian food, but once I went vegan and have learned to broaden my horizons I've fallen in love. This flexible and ultimately creative recipe is one that allows for any type of flavor to be added to this nori (or Collard Green) and rice base. So please enjoy this incredibly easy, but focusing recipe. Stay present!

Sushi Rice
Nori (or Collard Greens if you don't like seaweed)
3 tbsp Rice Vinegar
Small Garlic diced
1/2 tsp Agave
1/2 tsp Salt
Carrots (sliced)
Bell Peppers (sliced)
Onions (chopped)
Wasabi Sauce
Chia Seeds

1.) Make sushi rice using the packaging instructions.
2.) Add Rice Vinegar, Garlic, Agave, and Salt to small pan. Heat and mix until Salt is dissolved.
3.) Once Rice is done add Rice Vinegar/Agave sauce. Stir.
4.) Then, lay out a small towel with plastic wrap on top and the Nori (or Collard Greens).
5.) Spread Rice out on Nori, leaving about an inch at bottom.
6.) Add your chosen filling (like the Avocado, Carrot, Bell Pepper, Onion, Chia Seed, Ginger, or Wasabi Sauce).
7.) Roll Nori.
8.) Roll towel and plastic wrap over rolled Nori to squeeze into shape. Makes it so easy to form!
9.) Slice your newly made Sushi into about 1/2 inch pieces. Enjoy!


Instagram: http://www.instagram.com/jarodrunsdirt
Twitter: http://www.twitter.com/jarodrunsdirt
Facebook: Jarod Contreras

Podcast on iTunes: http://bit.ly/touchpod




Donate to Touching the Trail