Easy // 15 mins // makes 5 Curly Sushi rolls
Get the entire gang involved in stuffing these fun & flavorful curly kale sushi rolls. Cooked brown rice is readily available, as is cooked & seasoned sushi rice, often from local restaurants. HARVEST HACK: Cook beets easily in advance.
5 Large Kale Leaves, or more as you like
1 Small Orange
Sweet Onion, thin slice
Celery Heart, julienne
Kiwi, peeled & julienne
Avocado, thin slice
Red Pepper, julienne
Golden Beet, pre cooked, peeled, julienne
2 Tbs Rice Vinegar
2 Tbs OJ
1 Tsp Soy Sauce
2 Tsp Orange Zest
(Opt) 1 1/2 Tbs Sunflower Seeds
1 Cup Cooked Brown Rice or Sushi Rice
1 Tbs Rice Vinegar
1 Tbs Sesame Seeds
1 Tbs OJ
(Opt) 1 Tbs Basil or Shiso, chiffonade
(Opt) Toasted Nori
Step 1: Cook the beets ahead. Wash, do not peel, cover with water in a medium saucepan. Add a teaspoon salt, cover, set over high heat & set a timer for 10 mins. When the water boils, reduce heat to medium & set a timer for 25 mins. Turn off heat & let cool covered in the water. I do this the night before or in the early morning. Pull the ribs out of the kale leaves & add the Kale Marinade.
Step 2: Massage the leaves and set aside to marinate while you prep out the vegetables & fruits. You don’t need much for 5 rolls. Stir the flavorings into the cooked brown or sushi rice. I like to set everything out as a buffet and let everyone make roll their own. It’s a colorful feast for the eyes.
Step 3: The curly top end of the leaf will end up being the top of the roll. Lay in a sheet of nori if you’d like. Scoop in a couple tablespoons of sushi rice in the middle of the leaf. Arrange the long fruits & veggies toward the top of the leaf, sticking out the top a bit. Curl the leaf around the sushi and if desired, poke a hole w/ a chop stick & secure the roll with a firm matchstick of juilienned carrot.
Fun Fact: This is a great way to learn to love the flavors of sushi. Kale & the briny sea flavor of nori seaweed pair together famously. The crisp, crunchy, sweet and salty flavors of the fillings tumble together in harmony. HARVEST PANTRY HACK: Keep sunflower & sesame seeds on hand for flavor, nutrition & crunch.