Nori Roll



  1. Add the rice to 2 1/2 cups water, bring to a boil, and then turn heat down to a simmer. Cook about 45 minutes until all water is gone. Set aside to cool.
  2. Steam the broccoli, let cool and cut into small flowerets.
  3. Brush a little oil on carrots and season with salt and garlic powder (optional). Then broil until slightly browned. Set aside to cool.
  4. Cut scallions into 6 inch pieces.

Build Roll: (A sushi mat makes the process a little easier).

  1. Slightly moisten a sheet of nori and lay it on the mat.
  2. Spread about 2 tablespoons of cashew butter over bottom half of nori.
  3. Cover the cashew butter with about 3 or 4 tablespoons of rice and spread it evenly over bottom half of nori.
  4. Lay 1 or 2 pieces of scallion over rice.
  5. Lay 2 to 3 carrots over the scallions.
  6. Place 2 to 3 broccoli flowerets over carrots.
  7. Now spread 1 to 2 teaspoons of plum paste at the top of the nori sheet and roll it up. Use the mat to make the roll firm.

Eat right away or cover with aluminum foil or plastic wrap or wax paper and refrigerate overnight (they are even better the next day).


Alan Sher L.Ac.
1337 E. Thousand Oaks Blvd.
Thousand Oaks, CA 91362