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carrot and zucchini sushi

Vegetables for Breakfast by Nancy Wolfson-Moche – Cookbook Review with Recipe

  • Author: adapted from Vegetables for Breakfast by Nancy Wolfson-Moche
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2 to 3 1x
  • Category: Breakfast
  • Method: sushi style
  • Cuisine: Japanese American

Description

An interesting and crunchy take on breakfast


Ingredients

Scale
  • 2 carrots
  • half of a small zucchini if desired
  • 3 half sheets nori
  • soy sauce for dipping
  • raspberries or blueberries

Instructions

  • Wash and trim the carrots and zucchini if you are using
  • Cut the carrots into long, thin oblong ovals and cut the ovals into thin matchsticks. Do the same with the zucchini if using
  • Have a small bowl of water nearby.
  • Place the nori sheet on a sushi mat. If you don’t have a sushi mat a linen towel will work in a pinch.
  • Spread some carrots and zucchini along the bottom of the nori sheet.
  • Dip your finger in the water and dampen the top of the nori sheet so it will seal.
  • Use the mat or linen towl to roll the nori sheet as tightly as possible around the vegetables. Folding the damp edge over to seal.
  • Carefully cut the roll in half, then cut each half in half again.
  • Serve with a small dish of soy sauce and a few blueberries or raspberries.

Notes

The cookbook suggests including a side dish of white or brown rice.

Keywords: vegetarian, carrot sushi, vegetables, carrots, vegetables for breakfast