Spicy sprouts, such as broccoli, arugula, or leek, give sushi rolls a delicate crunch and peppery flavor while adding protein. A sushi mat makes it easy to wrap the nori and rice tightly around fillings, but it’s not necessary.
YIELD: SERVES 4
½ cup sushi rice, rinsed and drained
2 tsp. seasoned rice vinegar
2 sheets nori (roasted seaweed)
Hot sesame oil for sprinkling, optional
4 slices avocado
4 slices red bell pepper
2 slices baked seasoned Asian-style tofu, each cut 4 thin strips
2 Tbs. pickled ginger, drained
½ cup broccoli sprouts
- Place sushi rice and ½ cup water in small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes, or until all liquid is absorbed. Remove from heat, and cool 20 minutes. Stir in rice vinegar.
- Place 1 sheet nori on sushi mat or work surface. Spread half of warm rice over nori with back of spoon, leaving 1½-inch edges on top and bottom to seal sushi, but spreading rice all the way to both sides. Sprinkle rice with hot sesame oil, if using.
- Lay 2 avocado slices, 2 bell pepper slices, and 4 tofu strips in lines down center of rice. Top with 1 Tbs. pickled ginger and ¼ cup broccoli sprouts. Brush edges of nori with water. Tightly roll nori around rice and filling, pressing bare edge at top to seal. Cut into 8 pieces with sharp knife. Repeat with remaining ingredients. Serve with soy sauce and wasabi.
MAKE IT GLUTEN-FREE Substitute strips of plain extra-firm tofu for the baked tofu in the recipe.
Protein: 9 g
Total Fat: 6 g
Saturated Fat: 1 g
Carbohydrates: 27 g
Cholesterol: 0 mg
Sodium: 247 mg
Fiber: 3 g
Sugar: 2 g