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I just bought these Sushi Nori sheets today -- the first step in makin nori rolls.

I just bought these Sushi Nori sheets today — the first step in makin brown rice veggie nori rolls.

I’m falling into a routine of going to yoga practice or the lake to walk and then heading over to Whole Foods, to study with free wi-fi, eat and pick up groceries for the next day.

(I’m really bad …. I should probably get a whole load of groceries at once — but I tell George it’s the European way…since I’m buying fresh ingredients, they go bad if I buy too much! Must grocery shop often!!)

So, anyhow, today I’m in Whole Foods and I drop by the bulk area for my favorite veggie chips — and Vanessa is there ‘demo-ing’ how to make brown rice nori rolls.

I mean, she’s got the toasted nori sheets, the bamboo rolling mat and stuff like plum sauce, that I never hardly use but would if I knew what complemented it.

You don't need the white sticky rice for rolls. The short grain brown rice will take on a sticky consistency. You just need to soak the dry grain for seven hours and then boil like you normally would.

You don’t need the white sticky rice for rolls. The short grain brown rice will take on a sticky consistency. You just need to soak the dry grain for seven hours (overnight) and then boil like you normally would.

She begins to demonstrate how to make her brown rice/veggie nori rolls and says it’s a special demo cause today is her last day at that Whole Foods location since she is moving away.

Now, this bums me out, cause Vanessa is nice, Vanessa is a yoga teacher, and Vanessa is always cooking up something yummy in the bulk section — and she KNOWS FOOD.

So, bummed out, I stay to watch her entire presentation because I know whatever Vanessa does is TOP NOTCH and if anyone can show me how to make a sushi roll w/o it looking like a monster exploded, Vanessa is the ONE.

She says to get the short grain brown rice in the bulk section.

She says you can get it to the sticky consistency if you soak it for seven hours and then boil it in the water you soaked it in.

(From what I can remember, she said take two cups water to soak 1 cup of the brown rice, just like when you cook it.)

I’ve got a picture in this post of the nori sheets.

The filling of the rolls is a mixture of the plum sauce, avacado slices and carrots.

And did I mention sauteed onions and garlic also go into these babies?

The tricky part is rolling the bamboo mat for your perfect nori roll. (I wish I’d taken video of her doing it because hers was perfect, looked like something out of a top restaurant.)

And it tasted so good. She had topped it off with a Miso Mayo dressing. (I could have popped twenty of these in my mouth.)

I love this Miso Mayo and have been using it to dress salads. I found it in our Whole Foods and today Vanessa used it to garnish her nori rolls.

I love this Miso Mayo and have been using it to dress salads. I found it in our Whole Foods and today Vanessa used it to garnish her nori rolls.

So I wished her good luck on her new journey and thought about how wonderful it is people share their favorites, because it’s a little bit of them they share and leave.

As I walked away from her demo booth I thought about how I would have a hard time making the rolls, since I don’t have a bamboo rolling mat.

I did buy the nori roll wrapping paper and the short grain brown rice.

And then this led me to think about how I approach making something new, which is being ok with cobbling the pieces together at a simple pace.

(This was not always the case!! LOL!)

So, I’ve decided I’m going to hunt down the bamboo sushi mat next.

And then I’ll figure it out from there … and that’s just the way it’s gonna have to be.