- 1 large diakon radish, peeled and cut into long wedges
- 4 organic carrots, peeled and cut into long wedges
- 1 brick of tofu, sliced into large matchsticks (optional)
- 1 cup of organic brown rice
- 2 large handfuls of organic spinach
- sesame oil
- brown rice vinegar
- salt and sugar (for pickling the vegetables)
- 1 large avocado, thinly sliced
- 1 package of nori seaweed
Begin pickling the vegetables. Place carrot and daikon in a bowl and sprinkle with salt and 2 teaspoons sugar. Knead vegetables for a few minutes, expelling water from them (this will keep them crisp). Stop kneading when vegetables have lost some of their volume. Drain in a colander and rinse under cold running water. Combine 2 tablespoons of sugar, 2 tablespoons of salt, 1 cup of brown rice vinegar and 1 cup lukewarm water in your bowl and stir to dissolve sugar. Add vegetables to bowl and stir until they are covered in the mixture. Let marinate at least 1 hour. When you are ready to use them, rinse them in cold water to remove excess sugar and salt, and let drain in a colander.
Soak rice for at least 2 hours, and as long as overnight. Rinse thoroughly and cook. Heat a large cast iron skillet. When it’s hot, add 2 tablespoon of sesame oil and tofu. Cook on each side for 3 minutes and then drizzle with tamari, a dash of garlic powder and cayenne if you enjoy heat. Let sit. Saute spinach in a tsp. of sesame oil. When rice is done, remove lid and season with a drizzle each of sesame oil, brown rice vinegar, and tamari. Arrange an assembly line with your pickled vegetables, rice, tofu, spinach and avocado. Lay out a sheet of nori on a clean work space (I like to prepare my rolls on a large cutting board). Spread an even layer of the warm rice on the side closest to you. Layer the tofu, spinach, pickled vegetables and avocado on top of the rice, and ROLL IT UP! Keep going until you’ve used up your ingredients. Slice the rolls into six even pieces and then arrange on a plate with homemade pickled ginger, soy sauce, and wasabi!