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Nori rolls are a great way to turn almost any combination of grains and veggies into convenient bite-size, take-along morsels. This vegan sushi recipe offers a fun variation on the Japanese classic. It calls for short-grain brown rice that’s seasoned with tomato sauce and chili powder. Then, Southwestern favorites like avocado and jalapeño are used for the filling. Finally, the rolls are served with fresh salsa and lime wedges instead of soy sauce. Once you’ve tried nori rolls without the usual Japanese ingredients, you’ll want to make them with everything. They’re a particularly good way to use up leftover cooked grains for lunch or dinner the next day.
By Carla Christian,
Carla Christian, RD, LD, received her associate’s degree in culinary arts from The Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from The University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Photo by Jason Donnellysee more from this author