Spicy Tomato Sushi Rolls with Forbidden Rice
Ingredients
- 1 1/2 cups cooked forbidden rice or brown rice
- 2 cups chopped seeded Roma tomatoes
- 1 tablespoon tamari or low sodium soy sauce
- 1 teaspoon grated fresh ginger
- 1 tablespoon sriracha sauce
- 2 tablespoons rice vinegar
- 1 tablespoon pure maple syrup
- 4 8-inch nori sheets
- 1/2 avocado, peeled and sliced
- 2 Persian cucumbers, peeled and julienned
- 1 medium carrot, peeled and julienned
- 1 cup spinach
Preparation
In a bowl, marinate the sliced tomatoes with tamari, sriracha, maple syrup, and ginger. Let it stand for 10 minutes.
Stir in the rice vinegar to the cooked rice mixture.
Lay a sushi mat on a flat surface or on a cutting board.
Place a nori sheet lengthwise and, with damp fingers, spread one fourth of the rice mixture on the nori, leaving 1/4 inch room on the side edge.
Arrange two slices of avocado, cucumbers, carrots, spicy tomato mixture, and two spinach leaves along the center of the flattened rice layer.
Roll up the nori toward the unfilled edge tightly using the sushi mat.
Brush the edges with some water to seal.
Repeat the process with the remaining ingredients.
Enjoy the sushi rolls with tamari and fresh grated ginger.
Notes
Forbidden rice is lower in the glycemic index and higher in antioxidants and protein compared to white rice.
This recipe makes 4 rolls, about 2 servings.
