Green Supreme Roll

This recipe makes a big batch of nutrient-dense and flavorful green rolls that are well worth the time and effort. Featured at our Pearlridge "Green with Envy" class on 1/16/12.

Ingredients

• 2 cups water
• ½ cup brown rice
• ½ cup quinoa
  
  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
  
  
• 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)
• Nori sheets (about 6-7)
  
  Suggested Vegetable Fillings:
• 1 cucumber, cut into thin strips
• 1-2 carrots, shredded
• 1 red bell pepper, cut into thin strips
• 1 cup sprouts

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!

Yields 6-7 Sushi Rolls or 6-8 Servings

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