Recipe

Springtime Veggie Sushi With Almond Butter Recipe

	Dreamweaver / All my dishes 1 year, 3 months ago 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.... More Prep:60m Cook:65m Servings:8	Dreamweaver
	dairyfree veganveggie sushi

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Ingredients

2 cups organic sweet brown rice

4 cups water

1/2 teaspoon sea salt

2 tablespoons brown rice vinegar

2 organic carrots, julienned

4 organic asparagus spears, trimmed, halved lengthways

1 organic avocado, thinly sliced

1 cup organic almond butter

4 toasted nori sheets

3/4 cup shoyu

1/2 teaspoon organic sesame seeds

Directions

Rinse and drain rice. Place rice, water and salt in a heavy pan with tight fitting lid, cover and bring to a boil. Turn the heat down to simmer (low) and cook for 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 large pot with steamer basket, steam carrots and asparagus together for approximately 2 to 3 minutes. Remove from heat and set aside to cool.

Dampen sushi mat by running cool water over it. Place 1 nori sheet, shiny side down, on the mat. Spread 1 cup rice evenly over nori, leaving about 1 inch of the nori uncovered at the top and bottom. About 1 inch from the bottom of the rice closest to you, lay 1/4 of the sushi filling (carrot, asparagus, avocado and almond butter) lengthwise across the rice. Roll sushi tightly with firm pressure, tucking in the 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.

Bring shoyu to a boil in small pot and reduce heat and simmer 5 minutes. Pour into a small serving bowl and garnish with sesame seeds. Serve alongside sushi for dipping.

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