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Springtime Veggie Sushi with Almond Butter

Serves 16
Time 1 hr 50 min
These elegant, colorful sushi morsels serve as wonderful appetizers or as part of an Asian-themed meal. Nutty almond butter adds protein to the dish and complements the vibrant trio of asparagus, avocado and carrot, all swaddled in sticky sweet brown rice. A sushi mat is a must for rolling your own.
Ingredients
  • Rice
  • 1 cup sweet brown rice
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon brown rice vinegar
  • Sushi
  • 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
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Method

Rinse and drain rice.

Place rice, 1 1/2 cups water and salt in a heavy pan with tight fitting lid, cover and bring to a boil.

Lower heat, and simmer 50 minutes.

After 50 minutes, remove from heat and let sit, covered, for 5 to 10 more minutes.

Allow to cool.

Mix cooled rice with brown rice vinegar.

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Rice
  • 1 cup sweet brown rice
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon brown rice vinegar
  • Sushi
  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.