Cabbage Sushi

Cabbage Nori Rolls
How to make cabbage 'rice'
1/2 head Napa or Chinese cabbage (any cabbage works)
Cut the cabbage into half lengthwise. Cut one half into 4 wedges lengthwise. Place the wedges in a steamer basket with the carrots and steam until tender, about 5 minutes. Cool completely.

You can also just chop up any old cabbage and steam/microwave it.... but above is the fancy way that I stole the idea from.
Once the cabbage has cooled, dry it thoroughly by placing it on a kitchen towel or sushi mat covered with paper towels. Roll up in the towel or mat, squeezing lightly to remove excess moisture. Remove any thick, tough pieces and set them aside.

I use it all, but the removing the moisture deal is SUPER improtant otherwise your nori will be soggy and nothing appart from straight spirulina tastes as bad as soggy nori. It will ruin your whole meal.

Then just use the cabbage as you would rice... and chuck whatever you normally would in there
You can also use pea shoots (buy them fresh in the same area as alphalpha. Shredded lettuce also works, mainly iceberg, but others might. Just be careful the flavours compliment the nori.

ingredients I love include
carrot, cucumber, tofu OR tempeh, avocado, capsicum (red)

other slightly more strange ones included;
baked pumpkin w/ or w/out skin, baby spinach, and my newest favourite grilled slices of mushrooms (the bigger the better the mushroom), fresh bean shoots (canned taste bad always) also fresh asparagus would be nice too... or maybe baby corn, I'll try it and get back to you

things that don't work but should
enoki mushrooms, it was horrible... anything that = soggy nori

Some sushi making tips

#1 - put the shiny side down not up
#2, roll as tightly as possible
#3 wet the end before you roll (about 2cm)
#4 wet your knife before you slice it into rings (best tip I ever learnt)
#5 experiment, at worst it won't taste amazing and you'll know better next time