Sun-dried tomato sushi
Sushi goes high-fiber vegan with sun-dried tomatoes and exotic rice blends .
Once you get the hang of preparing sushi, it’s seriously a lot of fun. And of course eating these delicious bite-sized treats is part of that fun. But even the most delicious sushi can get old if you use the same ingredients every time. Every once in a blue moon, it’s nice to change things up a bit.
This sun-dried tomato sushi recipe uses a non-traditional rice blend, and is purely vegetable based so great for the vegan and vegetarian crowds. Sun-dried tomatoes have a pretty intense flavor, so go easy on them when filling the sushi, using more of the other vegetables to bulk it up.
- 1/2 cup brown rice
- 1/4 cup black rice
- 1/2 cup sun-dried tomatoes, cut into thin strips
- 1/2 avocado, sliced
- 1/4 English cucumber, cut into thin strips
- 4 Nori (seaweed) sheets
Mix rice with 2 cups water and bring to a boil. Reduce heat to low and cook until water is absorbed, about 15 minutes.
Lay nori sheet on bamboo mat. Wet fingers, and gently spread one-quarter of the rice over nori sheet.
Place vegetables down the middle of the sheet.
Roll up tightly and slice into even pieces. Repeat with remaining nori sheets.
Serve with spicy brown mustard.