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Beautifully refreshing first-of-the-season cucumbers rolled in sushi nori (seaweed) and sticky rice with a white bean-kelp paste and pickled ginger, and our carrot miso glaze<br /><br />
Vegetables: Cucumber [Duck Hollow Farm, Sherborn, MA]; Carrot [Vanguarden Farm, Dover, MA]; Ginger [Abrantie Farm, Pepperell, MA] <br /><br />
Legume: Cannelini Beans [Schiltz Farm, NY]<br /><br />
Grain: Short Grain Sushi Rice<br /><br />
Oils/Spices: Kelp [Seaweed Man, Maine] Sesame oil, ginger, Miso; Bragg’s Liquid Aminos; Black Sesame Seeds<br /><br />
Gluten-free; Vegan<br /><br />
Contains: Sesame, Soy<br /><br />
Tools Needed: Sushi roller (or get one in add-ons), stovetop & pan OR rice cooker<br /><br />
Cook Time: 25 min.