Veggie Rainbow Sushi Rolls with Tamari Almond Butter Sauce

Updated at: Thu, 17 Aug 2023 09:50:05 GMT

Step 1

Begin by making sushi rice. Rinse rice thoroughly, then add to saucepan with water. Cook rice for 15 minutes, or as instructed on package. Remove from heat and fluff with a wooden spoon. Cover with tea towel and let cool long enough to be able to handle with your hands.

Step 2

While you are waiting for the rice, prepare your 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. Thinly slice avocado.

Step 3

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.

Step 4

Arrange veggies in an even layer (avocado, red cabbage, carrot, kale and alfalfa), parallel to the edge of the nori sheet, leaving about 1-inch of rice at the top undecorated. (for a visual, see image in blog post above)

Step 5

Gently roll bamboo matt away from you, to roll the nori sheet into a log like a burrito. (For a tightly packed roll tuck in the veg with your fingers as you). Once in a roll, use a little bit of water to seal the edge.

Step 6

Slice sushi roll into bite sized sushi pieces with a sharp knife and set aside. Continue this process until you've used all the rice, nori sheets and veg. (I was able to make 7 rolls).

Step 7

To make the tamari almond butter sauce, add almond butter, tamari, miso, lemon juice, cayenne pepper flakes and water to a bowl. Whisk until smooth and creamy. Optional to add more water to thin if desired.

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