Vegan Sushi w/Brown Rice

Sushi is loved by many as a refreshing and light meal. However, with the overfishing of the oceans, the increasing risk of radiation and toxin contamination, and the pathogens and parasites associated with raw fish, people all over are looking for a healthier alternative. Look no further than this vegan version, which even replaces the typical white rice with a sticky sweet brown rice for more nutrition and staying power!

1 cup dry sweet brown rice, cooked according to package directions
1 pkg. sushi seaweed wraps
1 avocado, thinly sliced
1 small carrot, cut into small matchstick
1 small seedless cucumber, cut into small matchstick
1 red bell pepper, cut into thin strips

Dipping sauce:
1/4 cup fresh lemon or orange juice
1/4 cup tamari or soy sauce
1 tsp. toasted sesame oil
1 green onion, thinly sliced
2 cloves garlic, minced

Add a splash of rice vinegar or organic apple cider vinegar to the rice and stir well. Spread rice onto rough side of seaweed wraps all the way to the side, leaving an inch on one end. Add one slice avocado and a few strips of the other veggies on the opposite end of the space with no rice. Roll up tightly, being careful not to tear the wrapper, starting with veggies. Slice with a very sharp knife, preferably serrated, into 1/4 - 1/2 inch think slices. Serve chilled with pickled sushi ginger if desired. Mix all dipping sauce ingredients in small bowl. Serve with sushi.