![\"20\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/20-4.jpg\")
<\/p>\n<\/p>\n
When you have a lot of fresh vegetables yet you don’t want to eat any more salad, what do you do?<\/p>\n
Well, I make sushi rolls!<\/p>\n
![\"22\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/22.jpg\")
<\/p>\n
The colors are so pretty and why not show them off, right?<\/p>\n
![\"40\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/40.jpg\")
<\/p>\n
Another reason I wanted to make sushi rolls is that I wanted to use my newly made dishes.<\/p>\n
I think this tray and small dipping sauce were perfect to display my pretty sushi rolls!<\/p>\n
![\"30\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/30.jpg\")
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Veggie Sushi Rolls<\/strong><\/p>\n 1 cup cooked rice 1. Mix suagr, vinegar, and oil. Add cooked rice when it’s still warm. Sprinkle salt. Mix well. Let it cool. When you have a lot of fresh vegetables yet you don’t want to eat any more salad, what do you do? Well, I make sushi rolls! The colors are so pretty and why not show them off, right? Another reason I wanted to make sushi rolls is that I wanted to use my newly made […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,28,29],"tags":[],"class_list":["post-42637","post","type-post","status-publish","format-standard","hentry","category-starches","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42637","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=42637"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42637\/revisions"}],"predecessor-version":[{"id":42665,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42637\/revisions\/42665"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42637"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42637"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42637"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1\/2 ~ 1 tablespoon sugar
\n1 tablespoon vinegar
\na few drops sesame oil
\na pinch salt
\nfresh vegetables (I used spinach, daikon, carrots, and cucumber)
\n1 sheet roasted Nori seaweed
\nsoy sauce
\nwasabi paste<\/p>\n
\n2. Spread rice on Nori seaweed sheet. Place vegetables and roll.
\n3. Serve with soy sauce and wasabi paste.<\/p>\n","protected":false},"excerpt":{"rendered":"