Spicy Tomato Sushi Rolls
Butternut squash and savory seasoned tomato make a succulent filling for these vegan sushi rolls. Get the recipe and enjoy them for dinner tonight!
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Cooking tools:
- Sushi mat
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Grater
- Microplane
- Mixing bowl
- Spoon
- Pastry brush
Ingredients
- 1½ cups low-sodium vegetable broth
- ¾ cup dry short grain brown rice
- 1½ cups frozen riced butternut squash
- 4 roma tomatoes, seeded and chopped (2 cups)
- 1 tablespoon reduced-sodium tamari
- 1 teaspoon grated fresh ginger
- 1 tablespoon sriracha sauce
- 2 teaspoons tahini
- 2 tablespoons brown rice vinegar
- 1 tablespoon pure maple syrup
- 4 8-inch toasted nori sheets
- ½ of a medium avocado, peeled and sliced
- 1 Persian cucumber, seeded and cut lengthwise into ¼-inch strips (5½ oz.)
- 2 carrots, coarsely shredded (1 cup)
- 4 scallions (green onions), trimmed to 6 inches and cut lengthwise into strips
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