- 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)
- 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)
- 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.
- After rice mixture has cooked, transfer to a large mixing bowl. Set aside to cool.
- While rice is cooking, prepare Avocado Sauce: Scoop avocado into a food processor. Add remaining ingredients and process until smooth and creamy.
- 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.
- 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!