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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!


1 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


Rinse 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 a piece of nori on a bamboo rolling mat and keep a small bowl of water handy to help with the sticky rice. Place about 1/3 of the rice on the nori, spreading it out over the entire surface except for a 1-inch-thick line at the top edge of the nori farthest away from you – leave this bare. At the bottom of the roll, lay down your filling ingredients: a lateral line of avocado, a line of tofu, a line of cucumber and a line of pea sprouts. Use the bamboo mat to roll up the sushi, gently squeezing and smoothing out the surface as you roll to compact the ingredients.

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