Spicy Tomato Sushi Rolls
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 […]
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Cooking tools:
- Sushi mat
- Microplane
- Grater
- Pastry brush
- Chef's knife
- Paring knife
- Cutting board
- Saucepan
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
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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