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Brookhaven Retreat is Accredited by the Joint Commission on Accreditation of Health Organizations and is licensed by the State of Tennessee Department of Mental Health and Developmental Disabilities.


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Veggie Roll

Thursday, 11 February 2016 00:00  by Casey H.

veggierollsI have always loved sushi. It is always presented so beautifully, and with all the fresh vegetables and rice, it is a delicious and healthy option that is perfect for meals on the go. I’ve only recently started to attempt making my own, but have quickly discovered that it is not as difficult to create as one might think. Keeping it simple and using fresh ingredients is key, and being able to choose what veggies/fruit/meat you put into it, makes the options infinite as to what you can create. I would like to share a very simple and fun way to get started by making a basic veggie roll.

What you will need:

  • Cooked rice of your choice - about 1 cup (cook according to instructions)
  • Rice vinegar and/or sesame oil - (a small amount can be added to the rice to help keep it slightly
  • sticky/moist when working with it)
  • Dried/toasted Nori seaweed - (can be purchased in sheets of about 8 inches)
  • Cucumber - (sliced and cut into matchsticks)
  • Carrot - (sliced and cut into matchsticks, or purchase a bag of shredded carrots)
  • Avocado - (sliced)
  • Sesame seeds - (toasted optional)
  • Sauce(s)/garnish of your choice - (my favorites include: soy sauce, shrimp sauce, wasabi paste, and pickled ginger)


  1. Have all your ingredients prepped and laid out.
  2. Lay the sheet of seaweed out and spread a thin layer of rice onto it being careful not to tear the sheet.
  3. Leave a small line (1/4 in.) of the seaweed exposed at the top (furthest away from you), so that when you roll it up you will be able to “seal” the roll with the excess seaweed.
  4. Sesame seeds can be sprinkled onto rice if desired.
  5. Lay the carrots cucumbers and avocado horizontally atop of the rice near the bottom (closest to you).
  6. Carefully begin to roll it up starting with the bottom.
  7. Go slow and be sure to keep it tight (it will fall apart when you cut it if it is too loose).
  8. When you’ve rolled it to the top, rub a small amount of the rice vinegar on the uncovered portion of the seaweed and finish rolling.
  9. I like to finish by sprinkling some more of the sesame seeds on the outside of the roll.
  10. Carefully cut into 1 inch pieces, chill and enjoy!

Rolling it up can be difficult and may take a few tries before you begin to perfect your technique, but don’t get discouraged, it gets easier! Once you’ve made a few of these, you will have the basic skills down and can start to add more ingredients and get more creative and adventurous with your ingredient options and presentation/garnish, which is, for me, when it really starts to get fun!

Last modified on Friday, 12 February 2016 01:19

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