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Active time
40 minutes
Total time
2 hours
8 rolls

4 cups Exotic Rice Blend (see step 1)

1 tablespoon light sesame oil

1 tablespoon tamari

1 tablespoon grated fresh ginger

14 ounces extra-firm tofu, sliced into long rectangles about ½ inch thick

2 cups grated beets

1 cup grated carrots

8 sheets toasted nori

2 to 3 tablespoons umeboshi paste

2 tablespoons wasabi powder, or more as needed

2 tablespoons water

For exotic rice blend:

1 ½ cups black forbidden rice or Bhutanese red rice

½ cup sweet brown rice, rinsed

4 cups cold water

Pinch of sea salt

  1. Make Exotic Rice Blend: Combine black or red rice with brown rice, water and salt in a large saucepan over medium-high heat. Bring to a boil; lower heat, cover and simmer for 30-40 minutes until all water is absorbed. Uncover rice and let stand for about 1 hour, until cool enough to handle, before making rolls.
  2. While rice cools, heat oil, tamari and ginger in a medium-size skillet over medium heat. Add tofu and fry for 3 to 5 minutes on each side, until golden brown on both sides. (You may need to fry the tofu in a couple rounds.) Slice tofu into thirds to make long strips.
  3. Mix beets and carrots in a bowl.
  4. Lay a sushi mat on a clean work surface with bamboo strips running horizontally. Place a nori piece on the mat, shiny side down. Spread about ½ cup rice on the nori, leaving the top 1 ½ inches bare. Lay 2 or 3 tofu strips across the rice, horizontally, followed by some carrot-beet mixture. Gently press filling into rice. Spread some umeboshi paste over the top inch of the nori.
  5. Starting at the end closest to you and using even pressure, use the sushi mat to roll the nori tightly and evenly around the rice and fillings. Be sure to pull the leading edge of the mat back so it doesn’t get incorporated into the roll. Once complete, give the mat a gentle squeeze along its entire length, then let the nori roll sit inside the mat for a minute to ensure a tight roll. Gently unroll the mat and use a very sharp serrated knife to slice the roll into 8 rounds. Repeat with remaining ingredients.
  6. Put wasabi powder and water in a small bowl and stir to form a paste. For a thinner, less pungent dip, add a little more water.
  7. To serve, place wasabi bowl in the center of a platter and surround it with the sushi rounds. Provide small bowls for tamari.




From Gluten-Free Recipes for the Conscious Cook by Leslie Cerier (2010, New Harbinger Publications).


Calories: 450
Total Fat: 7g
Saturated Fat: 1g
Sodium: 690mg
Carbohydrate: 82g
Fiber: 6g
Total Sugars: 4g (Added Sugar: 0g)
Protein: 14g

Yield: 8 rolls

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