In the ‘Go Green’ episode of The Urban Vegetarian, host Desiree Nielsen shows us how to add more plants to our plates. For this lunch, she serves up savoury, veggie-packed nori rolls, with a miso dipping sauce.
Serves 4-6
Miso dipping sauce
Ingredients:
1 tablespoons (15 ml) miso paste
2 tablespoons (30 ml) tamari
1 tablespoon (15 ml) rice vinegar
1 tablespoon (15 ml) honey
2 teaspoons (10 ml) fresh ginger, grated
1 tablespoon (15 ml) sesame oil
Method:
In a bowl, combine the miso, tamari, rice vinegar, honey, ginger, and sesame oil. Mix until well blended.
Veggie rolls
Ingredients:
½ sweet potato, cut into matchsticks
½ teaspoon (2.5 ml) olive oil, for roasting sweet potatoes
½ cucumber, thinly julienned
¼ cup carrots, thinly julienned
½ avocado, thinly sliced
2 cups (470 ml) cooked sushi rice, room temperature
4 nori sheets
Method:
Preheat oven to 350 F (175 C).
Toss sweet potato with oil to coat. Roast for 15-20 minutes, until tender. Cool and reserve.
Lay a sushi rolling mat on a clean work surface. Place a piece of plastic wrap on top.
Lay the nori sheet down on top of the plastic sheet, shiny side down, with the longest edge facing you.
Get your fingertips wet, and spoon sushi rice onto nori and spread into a thin, even layer, avoiding the very edges of the nori.
To the bottom third of the nori sheet nearest you, add avocado pieces, roasted sweet potato, cucumber, and carrots.
Using your finger, spread a bit of water along the edge of the nori, and then tightly roll the nori away from you, squeezing to make sure it is tight.
Cut roll into thick slices.
Serve with miso dipping sauce.
Enjoy!
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