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Spicy Tomato Sushi Rolls
Ingredients
  • 1½ cups low-sodium vegetable broth
  • ¾ cup dry short grain brown rice
  • 1½ cups frozen riced butternut squash
  • 4 roma tomatoes, seeded and chopped (2 cups)
  • 1 tablespoon reduced-sodium tamari
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon sriracha sauce
  • 2 teaspoons tahini
  • 2 tablespoons brown rice vinegar
  • 1 tablespoon pure maple syrup
  • 4 8-inch toasted nori sheets
  • ½ of a medium avocado, peeled and sliced
  • 1 Persian cucumber, seeded and cut lengthwise into ¼-inch strips (5½ oz.)
  • 2 carrots, coarsely shredded (1 cup)
  • 4 scallions (green onions), trimmed to 6 inches and cut lengthwise into strips
Steps
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