Dr. Jennifer Kim's Healthy Recipes

Dr. Kim’s Healthy Sushi Rolls

1 ½ cup of cooked organic wild rice

1 dry seaweed sheet

1 avocado

1 cucumber

2 organic eggs

1 large carrot

1 small bun of spinach

½ of yellow radish

½ of a skinless chicken breast or organic beef strips or fish cake strips (optional for vegetarians)

Sesame oil, sesame seeds as necessary

1 Tbs of rice vinegar

½ tsp of honey

Low-sodium soy sauce (optional)

A bamboo mat for rolling

1. Place 1 ½  cups of cooked rice in a large bowl
2. Mix the rice and 1 Tbs of vinegar and ½ tsp of honey well.

*Slice all ingredients into thin, long, vertical slices and place side by side on a large plate to be ready for rolling. For the eggs, beat in a bowl and pour into a frying pan with a little bit of oil. Keep the egg mixture flat like a pancake and flip both sides until ready, then slice thinly.*
Now to roll the ingredients together:

1. Put a sheet of seaweed on the bamboo mat and spread a thin layer of rice all over, leaving about an inch without rice at the end of the sheet.
2. Add all long, thinly sliced ingredients at the center of the sheet.
3. Roll it up gently using the bamboo mat.
4. Unfold and open the bamboo mat and cut the long roll into smaller pieces about 2 cm thick.
5. Place rolls on a plate and enjoy.

Serving size: 1 roll