Bulgur and Zucchini Sushi Rolls - Forks Over Knives

Ingredients

• 2 tablespoons brown rice vinegar
• 1 tablespoon pure maple syrup
• 1½ teaspoons arrowroot powder
• ¼ teaspoon sea salt
• 1 cup bulgur
• 3 toasted nori sheets
• 1 medium zucchini, seeded and cut into twelve 4×¼-inch strips
• 1 small red onion, halved, thinly sliced, and separated into strips (1 cup)
• 1 cup coarsely shredded carrots
• 12 fresh cilantro sprigs
• Low-sodium tamari or soy sauce
• Wasabi paste