Sushi rice and california rolls | Members Only | Become a member today

Ingredients

• 2 cups Short Grain Brown Rice
• 2 1/2 cups water
• 4 Tablespoons rice vinegar
• 2 Tablespoons date sugar
• 1 teaspoon salt (I use sea salt or pink Himalayan salt)
• 2 avocado (ripe but still firm), sliced into long pieces
• 2 mango or 2 peaches, peeled and sliced thin
• 1 cucumber, peeled and sliced into long julienne strips
• 2 carrots, peeled and cut into julienne strips
• 1/2 cup pickled ginger pieces
• 8 nori (toasted seaweed) sheets
• Toasted sesame seeds
• Baked tofu
• Cashews
• Soy sauce (regular or low sodium)
• Wasabi paste
• Spicy mayo: mix 1 Tablespoon of mayonnaise (I used a vegan mayo) mixed with 1 teaspoon Sriracha hot chili sauce (adjust hot sauce to taste).
• 1 cup of water
• 1 teaspoon of salt
• 10 oz of edamame (frozen or fresh in pods)
• Salt, course ground option for serving