Mediterranean Sushi Rolls with Tahini Dipping Sauce

Ingredients

• 2 cups Vegetable Broth
• ¼ cup Brown Rice Vinegar
• 3 tbsp Maple Syrup
• 1 ½ tsp Arrowroot Powder
• 1 cup Whole Wheat Couscous
• 4 whole Toasted Nori Sheets
• 1 whole Persian Cucumber
• ½ cup Red Cabbage
• 2 cups Baby Spinach
• 2 tbsp Tahini
• 1 tbsp Soy Sauce

Instructions

1. In a small saucepan, bring the vegetable broth to a boil. In a small bowl, whisk together the brown rice vinegar, maple syrup, and arrowroot powder.
2. Remove the broth from heat. Stir in the vinegar mixture and couscous. Cover the pan and let stand for 15 minutes, until the couscous has absorbed all the liquid. Season with salt and pepper to taste, then fluff with a fork.
3. Place a nori sheet lengthwise on a sushi mat. Spoon about ⅔ cup of couscous onto the nori and press into an even layer, leaving a 1-inch border along the top and bottom edges.
4. Arrange one-quarter of the cucumber strips, shredded red cabbage, and baby spinach over the couscous.
5. Lift the bottom edge of the mat and roll the nori tightly over the vegetables, tucking them in as you roll. Seal the edge by pressing it into the roll, brushing with a little water if needed. Repeat with the remaining 3 nori sheets and filling.
6. Dip a sharp knife in water and cut each roll in half, then cut each half in half again, and once more to yield 8 pieces per roll.
7. Whisk together the tahini and soy sauce with 2 tbsp water in a small bowl to make the dipping sauce. Serve alongside the sushi rolls.