Ingredients

• Ingredients
  1. 3/4 cup short-grain brown rice
  2. 1 tablespoon sugar
  3. 1 teaspoon kosher salt
  4. 3 tablespoons unseasoned rice vinegar
  5. Four 8-by-7 1/2-inch sheets of nori (seaweed), halved
  6. 4 teaspoons wasabi paste
  7. 16 green beans, blanched
  8. 8 large kale leaves, stemmed and blanched
  9. 4 scallions, halved lengthwise
  10. 1/2 cup low-sodium soy sauce
  11. 1/2 teaspoon Asian sesame oil

Directions

1. In a small saucepan, cover the rice with 1 1/2 cups of water and bring to a boil. Cover and cook over low heat until the water has been absorbed, about 35 minutes. Transfer to a large bowl and fluff with a fork.
2. Meanwhile, in a small glass bowl, microwave the sugar and salt with 2 tablespoons of water at high power for 10 seconds, until the sugar is dissolved. Stir in 1 tablespoon of the rice vinegar. Sprinkle the vinegar mixture over the warm rice and stir well.
3. Lay a nori sheet on a work surface. Spread 1/4 cup of the rice on the bottom half and spread 1/2 teaspoon of wasabi paste over the rice. Top with 2 green beans, 1 kale leaf and a halved scallion. Fold the nori over to form a cone or roll; set on a platter and repeat with the remaining nori and fillings.
4. In a bowl, stir the soy sauce and sesame oil with the remaining vinegar. Serve the rolls with the dipping sauce.

Notes

One Serving 111 cal, 1 gm fat, 0 gm sat fat, 22 gm carb, 2.4 gm fiber.