Veggie nori rolls

I've been eating veggie rolls a few times a week for lunch because it's light and quick to prepare. I fill it with carrots, sauteed asparagus, cucumbers, blanched napa cabbage, and a nut spread all wrapped up in nori (sushi seaweed sheet). Use whatever veggies that sound good to you. I bought some bean sprouts today so will add that to the mix tomorrow. Two rolls are enough for me and keeps my belly happy until the next meal 2-3 hours later.

Assemble as shown in this picture and roll it up. Add a little water to the end of the nori so it'll stick to itself. Dip the roll in the teriyaki sauce and enjoy!

Teriyaki sauce
1/2 cup soy sauce
1/2 cup pure maple syrup
1 tsp grated ginger
1 tsp grated garlic

I use a microplane to grate. Mix all together in a bowl.



Nut spread
1/2 cup raw macadamia nuts
1 1/2 cups raw cashews
1/2 cup freshly squeezed lemon juice
1 1/2 TB soy sauce
1 tsp garlic
almond milk

Grind in food processor until smooth. Add almond milk to facilitate blending (just drizzle a little at a time).

I got the raw macadamia nuts in the bulk section at Whole Foods and the raw cashews from an Indian grocery store. You will have plenty of the nut mixture leftover. Use it as a veggie dip or save it for an eggplant recipe I will post soon.