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Turmeric Sushi Rolls Recipe
For a colorful plant-based twist on traditional sushi, these golden rolls make a fantastic visual statement on the table and taste even better than they look!
INGREDIENTS1 cup sushi rice 1½ cups water 1 tsp. Navitas Organics Turmeric Powder ¼ cup rice vinegar 3 Tbsp. coconut sugar ¾ tsp. sea salt 3 sheets nori 1 avocado, cut into ¼-inch strips 4 oz. baked tofu, cut into ¼-inch strips 1 Persian cucumber, cut into matchsticks Handful of pea sprouts Tamari, wasabi, pickled ginger, for serving |
DIRECTIONSRinse the rice in a colander until the water runs clear. In a medium saucepan, mix together the rinsed rice, water and turmeric powder. Soak at room temperature for 30 minutes. After soaking, bring to a boil over high heat, then cover and reduce heat to low. Cook for 20 minutes, then remove from heat and let the rice steam for 10 minutes, covered. In a small bowl, mix together rice vinegar, coconut sugar and salt. Add the liquid to the rice and fluff with a fork to combine. Let cool until ready to use. Lay a piece of nori on a bamboo rolling mat and place about one third of the rice on the nori, spreading it over the surface except for a one-inch-thick line at the top edge of the nori farthest away from you. At the bottom of the roll, lay down your filling ingredients: a line of avocado, tofu, cucumber and pea sprouts. Use the bamboo mat to roll up the sushi, gently squeezing and smoothing out the surface as you roll. Let sit for a minute before cutting into slices with a damp, very sharp knife. Repeat with the remaining rolls. Refrigerate, covered, until ready to serve. Enjoy with tamari, wasabi and ginger. Makes 3-4 servings
Submitted by Julie Morris | Luminberry |
For a colorful plant-based twist on traditional sushi, these golden rolls make a fantastic visual statement on the table and taste even better than they look!
Ingredients
- 1 cup sushi rice
- 1½ cups water
-
1 tsp. Navitas Organics Turmeric Powder
- ¼ cup rice vinegar
- 3 Tbsp. coconut sugar
- ¾ tsp. sea salt
- 3 sheets nori
- 1 avocado, cut into ¼-inch strips
- 4 oz. baked tofu, cut into ¼-inch strips
- 1 Persian cucumber, cut into matchsticks
- Handful of pea sprouts
- Tamari, wasabi, pickled ginger, for serving
Directions
- Rinse the rice in a colander until the water runs clear. In a medium saucepan, mix together the rinsed rice, water and turmeric powder. Soak at room temperature for 30 minutes.
- After soaking, bring to a boil over high heat, then cover and reduce heat to low. Cook for 20 minutes, then remove from heat and let the rice steam for 10 minutes, covered.
- In a small bowl, mix together rice vinegar, coconut sugar and salt. Add the liquid to the rice and fluff with a fork to combine. Let cool until ready to use.
- Lay a piece of nori on a bamboo rolling mat and place about one third of the rice on the nori, spreading it over the surface except for a one-inch-thick line at the top edge of the nori farthest away from you. At the bottom of the roll, lay down your filling ingredients: a line of avocado, tofu, cucumber and pea sprouts. Use the bamboo mat to roll up the sushi, gently squeezing and smoothing out the surface as you roll.
- Let sit for a minute before cutting into slices with a damp, very sharp knife. Repeat with the remaining rolls. Refrigerate, covered, until ready to serve.
- Enjoy with tamari, wasabi and ginger.