Seaweed and Sticky Rice Wraps with Homemade Sauce bring together an enjoyable fusion of flavors and textures, making for a unique meal. The umami richness of seaweed pairs with the comforting chewiness of sticky rice, all enhanced by a flavorful homemade sauce. These wraps are a great choice whether you’re a sushi enthusiast or exploring new dishes. They are visually appealing and well-suited for a light lunch or dinner, offering an easy preparation process with rewarding results.

Ingredients

• 1 cup sticky rice
• 10 sheets seaweed (nori)
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 1 whole cucumber, julienned
• 1 whole carrot, julienned
• 1 whole avocado, sliced
• 8 oz tofu, sliced
• 1/4 cup soy sauce
• 2 tbsp sesame oil

Instructions

1. Soak the sticky rice in water for at least 30 minutes, then drain.
2. Cook the soaked sticky rice according to the package instructions and let it cool.
3. In a small saucepan, combine rice vinegar, sugar, and salt. Heat the mixture over low heat until the sugar dissolves. Let it cool.
4. Place a sheet of seaweed shiny-side down on a bamboo sushi mat. Spread a thin layer of sticky rice over the seaweed, leaving a small border at the top edge.
5. Arrange cucumber, carrot, avocado, and tofu on the bottom third of the rice. Drizzle with soy sauce and sesame oil.
6. Starting from the bottom, roll the seaweed tightly using the sushi mat to help.
7. Slice the roll into bite-sized pieces and serve with the cooled vinegar sauce on the side.

Keywords: Seaweed, Sticky Rice, Cucumber, Carrot, Sauce

Spice Rack: Soy Sauce, Sesame Oil

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---