Simple spicy tofu sushi

Heat both pouches of SEEDS OF CHANGE™ Organic Aromatic Jasmine rice according to package instructions. Transfer each pouch of rice to a wide bowl and stir 1 tbsp. of the seasoned rice vinegar into each bowl. Add minced purple cabbage to one bowl to make purple rice. Stir well and set aside to cool.

In another bowl stir together carrot shreds, cucumber strips and remaining 1 tbsp. of seasoned rice vinegar. Set aside to marinate.

Lay one sheet of nori, shiny side down, on a bamboo roller or you can use a double layer of baking parchment paper. Spread one of the pouches of seasoned rice over, stopping about ½ inch from the side edges and 1 ½ inches from the top end. Arrange the filling across the rice so it is parallel to, and about 2 inches up from the bottom edge of the nori and wet the exposed edge of nori at the top with a little water. Using the bamboo roller or parchment, fold up the bottom edge of the nori and begin rolling, tightly until you have a complete cylinder shape. Gently squeeze the roll to ensure it sticks and let it sit for 5 minutes.

For easy cutting, wrap the roll in parchment, secured with tape or a loose rubber band and make 10 slices through the parchment covered roll. Wipe your knife with a wet paper towel between slices to prevent sticking.

Sprinkle with green onion and sesame seeds to serve.