RAINBOW NORI ROLLS

Full of protective antioxidants and vitamins, these colorful snacks can be filled with any combination of vegetables you prefer.

SERVES: 4     PREP: 30–35 MINS, PLUS COOLING     COOK: 27–30 MINS

1 cup glutinous or risotto rice

3 cups cold water

2 tablespoons mirin (Japanese rice wine) or sherry

1 tablespoon light olive oil

24 asparagus tips

4 sheets nori

1 cup drained, sliced sushi ginger

⅓ cup thin kale strips

1 small red bell pepper, halved, seeded, and cut into thin strips

1 small yellow bell pepper, halved, seeded, and cut into thin strips

2 carrots, cut into matchstick strips

2 cooked beets in natural juices, drained and cut into matchstick strips

2 tablespoons tamari

2 tablespoons Chinese rice wine

sea salt

1. Put the rice and water into a saucepan with a little salt and bring to a boil, stirring occasionally. Reduce the heat and gently simmer for 18–20 minutes, or according to the package directions, until the rice is soft and has absorbed all the water. Stir occasionally toward the end of cooking so the rice doesn’t stick to the bottom of the pan. Remove from the heat and stir in the mirin or sherry. Let cool for 10 minutes.

2. Heat the oil in a skillet, add the asparagus, and sauté over medium heat for 3–4 minutes, until just soft, then set aside.

3. Separate the nori sheets and place one on a piece of plastic wrap set on top of a bamboo sushi mat. Thinly spread one-quarter of the warm rice over the top to cover the nori sheet completely.

4. Arrange one-quarter of the ginger in an overlapping line a little up from one edge of the nori. Arrange one-quarter of the asparagus and kale next to it, then one-quarter of the red and yellow bell peppers, followed by one-quarter of the carrot and beets, leaving a border of rice about ¾ inch wide.

5. Using the plastic wrap and sushi mat, tightly roll the nori around the vegetables. Remove the bamboo mat, then twist the ends of the plastic and place the roll on a tray. Repeat to make three more nori rolls, then chill for 1 hour, or longer if preferred.

6. To serve, mix the tamari and rice wine together, then spoon into four small dipping bowls and set the bowls on serving plates. Unwrap each nori roll and cut into five thick slices. These are best eaten on the day they are made.

per serving: 235 cal / 4.1g fat / 0.5g sat fat / 41.6g carbs / 9g sugars / 4.3g salt / 4.9g fiber / 6.2g protein