Thrive92017

THRIVE 65

one life truth that i

know for sure is to

always try to be in

appreciation. even in

a tough situation, looking

for something about the

moment i can truly

appreciate helps me

stay present, calm

and happy.

Good Life

Advice

ingRedients

2 large roma tomatoes

3 nori sheets

½ small cucumber

½ avocado

1 cup sushi rice

1 cup + 2 tbsp water

1 tbsp rice vinegar

2 tsp sugar

½ tsp salt

Marinade

1½ tbsp soy sauce or tamari

½ tbsp kelp powder

½ tsp minced ginger

½ tbsp sriracha

½ tbsp sesame oil

method

Cook rice with water in a

rice cooker. Just before it’s

finished, stir in the rice

vinegar, salt and sugar.

Mash the rice with a fork a

bit to ensure it’s sticky.

While the rice is cooking,

bring a small pot of water to

boil. Pierce the tomatoes with

a knife, then boil for 1 minute

until skin begins to peel.

Remove with a slotted spoon

and immediately transfer to

a large bowl of ice water.

In a medium bowl, whisk

together marinade ingredients.

Peel the tomatoes. Slice the

flesh away from the watery

seeds and dice into small

pieces. Gently stir the tomato

into the marinade. Let sit

5-10 minutes.

On a counter or cutting board,

lay out a kitchen towel with a

sheet of plastic wrap on top.

Place a nori sheet on the

plastic wrap. With wet fingers,

spread a thin layer of rice on

the nori. Leave 2 inches of

space on either end.

Layer the tomato spicy tuna

on the rice with cucumber

and avocado. The toppings

should only cover 2 inches of

the rice.

Carefully peel up the edge of

the sushi roll. Roll the edge up

and over. Once the veggies are

covered, roll over the plastic

wrap, then towel, using it to

shape and compress the sushi

roll. Continue until all the way

rolled up, sealing the edges

well. Slice with a sharp knife.

T

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m

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S

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y^ V

egan

(^) Tuna S
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s
h
i
pRep time:
25
minutes
yields 3 Rolls
cook time:
15
minutes