Brown Rice Vegetable Rolls

  I had some veggies leftover from the Jengban Gooksoo below, so I decided to make some vegetable rolls. I used perilla leaves, red leaf lettuce, carrots, cucumber, and avocados. Get about two cups of cooked brown rice and season it with 1 TSP of sushi vinegar, 1 TB of sesame oil, and 1 TB of sesame seeds. Spread the brown rice on a seaweed wrap and PRESS DOWN as hard as