everybody I'm so glad you're here
welcome to count your colors! thank you
so much for that great introduction
welcome to count your colors our
objective is to take the rainbow of the
plant kingdom and figure out creative
ways to get that into our bellies for
health and vivaciousness and feeling
awesome today we're gonna be making a
crunchy spicy tuna sushi roll first
thing we're gonna do is we're gonna take
some beefy tomatoes, "I like em real thick
and juicy so find that juicy double take
lots of trouble beggin for a piece of
that bubble" you're gonna stab it with a
knife,  give them each a few
random stabs to create some pockets of air. we're gonna now pop them into some
boiling water just for a few minutes I
want you to watch what happens here
within two or three minutes time the
skin at the edge is gonna start to
slightly unravel.  this is gonna make
it very easy to peel we're gonna get
them out with a slatted spoon. we don't
wanna pick that boiling water and we're
gonna pop them into the ice bath. we're
gonna cook up a cup of rice.  we're
gonna bring this to a boil and then once
it's boiling its gonna simmer for
another 20 minutes or so these are just
the package instructions whatever your
rice package says do that. Now we're gonna take a container with a lid and in this
container we're gonna put the sauce that
is gonna be our spicy tuna saucy
seasoning we're gonna pour three
tablespoons of tamari, soy sauce,
or Liquid aminos pop it in. 1 teaspoon of
ground ginger. 1 tablespoon of Sriracha
1 tablespoon of sesame oil. 2 tabelspoons
of a vegan Mayo, this is an eggless Mayo so there's almost no cholesterol in it and
we're gonna pop the lid on and we're
gonna shake and shimmy and get this combined
shake it shake it shake it. Now, we're
gonna chop up our tomatoes and you're
gonna see how they are gonna turn to
tuna! how could it be? we've removed the skins
but that's not all we need to remove, we
also need to get rid of some of these
seeds we don't want the seeds so we've
got all these little tiny bits of tomato
which look and taste nothing like sushi
now... but in a little bit.... what's awesome
about this recipe is that it keeps
getting more flavorful and more
saturated over time. we're gonna let the
marinade really sink deep into these
Tomatoes right now popping this in the
refrigerator until our rice is finished
now that our tomatoes are marinating
becoming tuna for us we are gonna take a
few seasonings and make our rice into
sushi rice, so the way we're gonna do
that is we're gonna use some rice
vinegar 1/4 of a cup, 2 tablespoons of
agave nectar, 1 teaspoon of salt, so half of a
tablespoon. Now just mix
that together real quick now we're gonna
remove our rice because we're gonna be
making sushi we don't want the rice to
be hot anymore so I'm gonna put this
into something else because
we want to let this get to about
room temperature or even just a bit cool,
and we're gonna just gently drizzle this
on. 
we're gonna roll our sushi! first thing
we're gonna need for this is sushi
rolling paper otherwise known as nori
otherwise known as seaweed. nori can be
eaten like a snack by itself my kids
will sometimes munch on it so the nori
has two sides to it
one side is ribbed and a little bit more
matte the other side is a little shinier
the shinier side is gonna face down the
ribbed side is gonna face you, you're
gonna need one little bowl of water in
order to keep your fingers wet and be
able to use it as an adhesive at the
end. I'm gonna grab some rice we're
gonna matte it into the seaweed paper
now no we're gonna kind of put it
everywhere except for about an inch at
the top cuz we're gonna need that to be
our adhesive we're gonna take some
avocado about a third of the way into
our rolling paper operation. now
we're gonna grab our tomato tuna that's
been marinating and we are gonna line
this up along the backbone of the
avocado. let's roll! we're gonna get a
couple fingers wet and we're gonna drag
them along the edge this is gonna make
it nice and sticky so that it'll all
come together and stick. now that we've
rolled it up we're gonna cut it now I've
had to watch many youtube videos to
figure out exactly how to cut this
properly and it's actually quite simple
so here's how goes. girls okay now the
last garnish I want to put on before I
let my little munchkins taste it are
some panko bread crumbs the word panko
means bread crumbs and Japanese
I'm gonna put just a little garnish of some
panko bread crumbs on here. "What's a garnish?" garnish is
like a little topping
"do you usually do some garnish?" well yes. are you interested in trying some
sushi? yeah! I'm gonna give her the end
piece that I don't really want to serve
to company and then the
rubbish that was literally just in my
hand from the other, is gonna go into
this one's mouth
we're very economical around here!
nothing makes me happier and let's be
real anyone who's a parent out there
knows there is no way to get raw
tomatoes into children's mouths, bellies
like how else do you ever do that? it's
really spot-on it's really close to the
real thing I wouldn't really know the
difference! I highly encourage you to
check this out, the kids can't get enough
of it you're gonna love this please try
it soon I want more can we say goodbye
to our friends
thank you so much for tuning in for this
video if you liked it subscribe and like
and let us know and we'll see you next
week!
