Rainbow Sushi Rolls
Ingredients
- 1 1/2 cup sushi rice
- 3 cup water
- 1 cup purple cabbage shredded
- 1 carrot
- 1 cup kale chopped
- 1 avocado
- 1/4 cup alfalfa sprouts
- 7 nori sheets
- tamari almond butter sauce
- 1/4 cup almond butter
- 2 tbsp tamari
- 1/2 tsp white miso
- 1 lemon , juiced
- 1/4 tsp cayenne pepper flakes
- 3 tbsp water
Preparation
Make rice: Rinse thoroughly, then add to saucepan with water. Cook for 15 mins, or as instructed on package. Remove from heat and fluff with a wooden spoon. Cover with kitchen towel and let cool. (You can transfer to a shallow bowl to speed up the cooling. Keep covered with kitchen towel)
Prepare veg: Thinly slice cabbage, and cut carrot into matchsticks (I recommend using a mandolin for this). Chop kale leaves into small pieces, discarding the stems. Slice avocado. Organize veg in separate bowls
Place bamboo sushi mat on work station (you can also use plastic wrap, if you don't have a bamboo sushi mat). Lay nori sheet on top of matt and gently press sushi rice on top to cover nori sheet in a thin layer
Arrange veggies in an even layer parallel to the edge of the nori sheet, leaving about 1-inch of rice at the top undecorated
Gently roll bamboo matt away from you, to roll the nori sheet into a log like a burrito. Use a little bit of water to seal the edge. (For a tightly packed roll tuck in the veg with your fingers as you go)
Slice sushi roll into bite sized pieces and set aside. Continue this process until you've used all the rice, nori sheets and veg
For the dipping sauce: add almond butter, tamari, miso, lemon juice, cayenne pepper flakes and water to a bowl. Whisk until smooth and creamy. Add splashes more water to thin if desired