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
- Place 1 ½ cups of cooked rice in a large bowl
- 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:
- 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.
- Add all long, thinly sliced ingredients at the center of the sheet.
- Roll it up gently using the bamboo mat.
- Unfold and open the bamboo mat and cut the long roll into smaller pieces about 2 cm thick.
- Place rolls on a plate and enjoy.
Serving size: 1 roll