Photo: Green Supreme Roll

Green Supreme Roll

This recipe makes a big batch of nutrient-dense and flavorful green rolls that are well worth the time and effort.

Yield: 
6-7 Sushi Rolls or 6-8 Servings
Ingredients: 

Sticky Rice:

  • 2 cups water
  • ½ cup brown rice
  • ½ cup quinoa
  • 3 Tablespoons rice vinegar
  • 1 Tablespoon mirin
  • 2 Tablespoons sugar
  • ½ teaspoon salt
  • ¼ teaspoon spirulina (optional)
  • ½ cup minced dark leafy green like swiss chard, kale, or spinach
  • Furikake or gomasio (optional)

Avocado Sauce:

  • ½ medium-sized ripe avocado, pitted
  • Juice and zest of ½ lemon
  • 1-2 garlic cloves
  • ½ teaspoon each salt and pepper
  • 3 Tablespoons sesame oil
  • 1 Tablespoon agave nectar

Suggested Vegetable Fillings:

  • 1 cucumber, cut into thin strips
  • 1-2 carrots, shredded
  • 1 red bell pepper, cut into thin strips
  • 1 cup sprouts
  • Nori sheets (about 6-7)
Instructions: 
  1. Combine water, rice and quinoa in a pot. Bring to a boil, then reduce to a simmer for 30-40 minutes or until water is absorbed.
  2. After rice mixture has cooked, transfer to a large mixing bowl. Set aside to cool.
  3. While rice is cooking, prepare Avocado Sauce: Scoop avocado into a food processor. Add remaining ingredients and process until smooth and creamy.
  4. Combine rice vinegar, mirin, sugar and salt in a small pot over medium heat. Stir until sugar has dissolved. After removing from heat, stir in spirulina. Carefully pour and fold vinegar mix into rice.
  5. Fold minced greens and a few shakes of furikake into rice. Use a rice paddle to fan and cool rice mixture. The rice works best at room temperature. Divide rice into 6 equal portions.
    Place 1 sheet of nori (shiny side up) on a sushi mat or a wood cutting board. Place and pat down 1 rice portion on nori with damp hands, leaving a thin perimeter along the edges. Spread a thin layer of avocado sauce over rice. Place a few prepared vegetable fillings in a straight line.
    Lift nori sheet and fold over and roll as tightly as you can, to form a log. You may need to hold the fillings in place as you roll over initially. Tighten roll (remove sushi mat if using). Serve as is or cut roll into 6-8 slices, using a very sharp knife. Repeat with remaining nori sheets. You can also serve with a little soy sauce and wasabi on the side. Enjoy!