Nori Roll Bowls

1 1/2 cups brown rice, rinsed well

~ cook in 3 cups water, then set aside

1 Tbs tamari (lower sodium version of soy sauce)

1 Tbs rice vinegar (a different light vinegar would work just fine, too)

1 Tbs honey

~ simmer together

3 sheets of nori (8 by 8 inch flat sheets, look for a package in the asian section)

1 package of extra firm tofu, drained

- or - 1 package tempeh - any type

~ crumble and/or chop into small pieces

1 cucumber, peeled unless it’s organic

2 or 3 carrots, peeled unless they’re organic

1 avocado

~ slice/chop into small pieces

In a large bowl, add the rice and toss with the dressing, nori and tofu/tempeh crumbles. 

Stir to coat evenly. If it seems dry, add another little splash of tamari and vinegar. 

Top with the chopped cuke, carrot and avocado.

Serve with a few slices of picked ginger (also in the asian section in a little jar).