Springtime Veggie Sushi with Almond Butter
- 1 cup sweet brown rice
- 1/4 teaspoon fine sea salt
- 1 tablespoon brown rice vinegar
- 2 carrots, julienned
- 4 asparagus spears, trimmed
- 1/2 avocado, thinly sliced
- 1/4 cup almond butter
- 4 toasted nori sheets
- 1/2 cup shoyu (soy sauce)
- 1/2 teaspoon sesame seeds
In a large pot with a steamer basket, steam carrots and asparagus together until tender and vibrant in color, about 2 to 3 minutes. Remove from heat and set aside to cool.
Place 1 nori sheet, shiny-side down, on a clean surface. Spread a heaping 1/2 cup of rice evenly over the nori, leaving about 1 inch of the nori uncovered at the top and bottom. Spead 1 tablespoon of the almond butter in a line across the rice, about 1 inch from the bottom of the rice closest to you. Top with about a quarter of the carrots, aparagus and avocado. Roll tightly with firm pressure, tucking in filling as you roll into a cylinder. If your roll does not stick together, dip your fingers in water and wet the nori seam. Moisten a knife blade and slice into eight pieces. Repeat process using remaining 3 nori sheets, carrot, asparagus, avocado and almond butter to make 32 pieces of sushi total.
Pour soy sauce and into a small bowl and sprinkle with sesame seeds. Serve alongside sushi for dipping.
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