Some things do not need many words to describe. Like love.
And home-made nori rolls.
Like love, these rolls offer up the tastes of spicy and sweet.
Along with a perfect combination of flavors.
Studded with bits of fresh ginger, the sweet, rich, roast butternut squash, creamy avocado, tamari splashed tofu and earthy wild rice blend is set off with a drizzle of toasted sesame oil and the ocean tang of nori.
And to top it off – SRIRACHA….. Bliss!
I had leftover squash in the fridge
and then suddenly, lunch took an delicious U-turn.
Butternut Squash, Wild Rice and Avocado Nori Rolls … with Sriracha
- 1 c. organic mixed wild rice blend
- 2 c. water
- 4 nori sheets
- roast & cooled butternut squash, 4 5 inch lengths – cut into 1/2 inch slices
- fresh, extra firm tofu, 4 5 inch lengths – cut into 1/2 inch slices
- 1 avocado, cut in half and pitted
- about 1/4 c. minced/chopped fresh ginger
- toasted sesame oil for drizzling
- tamari or soy sauce
- sriracha to taste
Cook rice in water – bring both to boil in medium saucepan, reduce heat to low, cover and cook rice until tender, about 30 to 40 minutes (depending on altitude). Set aside. Prepare other roll ingredients. Place nori mat flat on counter, 1 sheet of nori atop, then brush with warm water (or a 50/50 mix of rice vinegar(or lemon juice) and water if you like.) Quickly layer one quarter of your cooked rice (warm is fine, perfect, in fact) smoothly and evenly on the nori sheet. In the center, layer tofu, sprinkle with tamari, then squash, spooned slices of avocado, scatter 1/2 of your chopped ginger, drizzle with sesame oil, dot with sriracha to taste, then roll up tightly, using the sushi mat to guide you. Turn seam side down, let rest a few minutes (while forming the other 3 rolls). Then, with a very sharp knife, slice rolls diagonally, place cut side up on a plate, and serve with a scattering more ginger, sesame oil and sriracha if desired. Dip into tamari and savor….
Have your sushi mat ready?