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
1/4 cup Rice Vinegar
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 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