Turmeric Sushi Rolls
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 1/4 cup Rice Vinegar 3 Tbsp Navitas Organics Coconut Palm Sugar 3/4 tsp Sea Salt 3 sheets Nori 1 Avocado, cut into 1/4-inch strips 4 oz Baked Tofu, cut into 1/4-inch strips 1 Persian Cucumber, cut into matchsticks Handful Pea Sprouts Tamari, Wasabi, Pickled Ginger, for serving |
DIRECTIONSRinse the rice in a colander or until the water runs clear. In a medium saucepan, mix together the rinsed rice, water and Turmeric Powder. Let soak at room temperature for 30 minutes (do not heat). After soaking, bring to a boil over high heat, then cover and reduce heat to a low simmer. Cook for 20 minutes, then remove from heat and let the rice steam for 10 minutes longer, without removing the lid. Finally, in a small bowl, mix together the rice vinegar, Coconut Palm Sugar and salt. Add the liquid to the rice and fluff with a fork to combine. Let cool or refrigerate, covered, until ready to use. Lay the rolled sushi face down and let sit for at least 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 |
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