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Serves 8 rolls or 3-4 servings
Prep time 30 minutes
By author Aloha Cooks
Brown rice and beans replace the seafood, add tons of fresh veggies for a super healthy, plant-based sushi substitute.


  • 8 Sushi Nori Sheets
  • 3 cups Brown rice, cooked (or try Bhutan red rice or Forbidden Black rice)
  • 1 tablespoon Sushi Rice Vinegar (optional)
  • 3 cups Pinto Beans, homemade (or use any beans homemade or canned)
  • 16 Collard Green Leaves (or cabbage, Romaine lettuce, or other greens - see note)
  • 2 large Carrots
  • 1 large Cucumber (try English cucumbers or use regular cucumbers)
  • 1 large Red Bell Pepper (please buy organic, bell peppers are on the Dirty Dozen list)
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1/2 teaspoon Celtic Sea Salt or Himalayan Salt (or substitute regular salt)
  • 1/8 teaspoon Chipotle Pepper (or substitute regular pepper)
  • Wasabi (or mix prepared horseradish + few drops of green food coloring)
  • Soy sauce, non-GMO organic best (or organic, gluten-free Tamari or Bragg's Liquid Aminos)
  • Pickled Ginger (optional)


Step 1.
Start with cooked rice or In a saucepan mix, 1 1/2C water, 1C rice, pinch of salt. Bring to a boil, cover (do not remove lid until rice is finished), and simmer 20 minutes for red rice, 30 minutes for black rice, or 40 minutes for brown rice. Remove from heat and leave the lid on the pan for an additional 5 minutes. 1C dried rice makes about 3C cooked rice.
Step 2.
In the meantime, wash all of the vegetables. Cut the stems and narrow ends off of the collard greens or other greens. You can cut out the vein or the thick part in the middle of the leaf by making a V cut from the bottom of the leaf to about 1/3 to 1/2 way up. Set aside. Cut the carrots, bell peppers, and cucumbers into matchstick size pieces. You can leave the skin on ther cucumber.
Step 3.
Mash and mix the cooked beans with the garlic powder, onion powder, chipotle pepper, and the salt with a potato masher or in a food processor. Spread a nori sushi sheet down and top it with two collard greens. Put the collard greens in opposite directions on the the nori shushi sheet. leaving at least an inch gap at the top of the shushi sheet. Spread a thin layer of mashed beans on top of the collard greens.
Step 4.
Spread a thin layer of cooked rice on top of the bean layer. In rows starting at the end closest to you, lay about 1/8 of the carrots across the rice, then repeat with the cucumber, and red bell peppers. Roll the sushi nori sheet up and overlap it upon itself at the end of the roll. You can dip you finger in warm water and run it along the edge of the strip to get it to stick. Set roll aside.
Step 5.
Repeat with the remaining sushi nori sheets. When all eight rolls are done, slice them into one inch to two inch pieces and arrange on a plate. Serve with wasabi and soy sauce. You can also use organic gluten-free Tamari or Bragg's Liquid Aminos. You can use prepared horseradish in place of Wasabi, add a little green food coloring to get the same look. You can also add a little pickled ginger next to the dab of Wasabi on each serving if you like.

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The "Aloha Cooks" live in Hawaii and create original recipes using healthy whole foods and since one of them is a registered dietitian you can be sure they are delicious and nutritious.

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