Easy, fun to make and packed with healthy ingredients like sauerkraut and creamy almond butter, these Vegetarian Sushi rolls are a winning plant-based lunch option.
- 1 carrot, cut into long, thin strips
- 2 cups kale leaves, chopped
- 1 package Pumfu or firm tofu, cut into long strips
- Coconut aminos or soy sauce
- 1 cup cooked brown rice
- 1 sheet sushi nori
- 1-2 tablespoons almond butter or peanut butter (I use sprouted)
- 2 tablespoons raw sauerkraut, drained and pressed to remove liquid
- Equipment: bamboo sushi mat
- Set a steamer basket in a small pot with an inch of boiling water. Steam the carrot strips and kale, covered, for 5 minutes or until the veggies are tender but still brightly colored.
- Place the pumfu or tofu strips in a skillet with ¼ cup water and 1 tablespoon of coconut aminos or soy sauce. Bring to a boil over medium-high heat, then reduce heat to a simmer for about 15 minutes, or until the water has cooked off. Transfer the pumpfu or tofu to a plate to cool.
- Place the nori on a bamboo sushi mat. Cover most of the lower portion of the nori sheet with rice, leaving about an inch border uncovered. Add a horizontal line of almond butter, then add carrots, tofu/pumfu and kale. Using your thumbs, lift the sushi mat up and over the fillings. Tuck the nori and rice over them and roll forward, pulling out the mat. Tightly tuck the roll, then roll all the way forward and tuck again. Using a sawing motion, carefully slice the sushi roll in half, and then into about 8 pieces. Serve with coconut aminos or soy sauce.
- Prep Time: 20
- Cook Time: 10