Cat Cora has always been around great food. She grew up in a family that owned a Greek restaurant in Jackson, Mississippi, then went on to study under some of France’s greatest chefs. The Food Network star says yoga helps her “slow down and enjoy life more.” For an interview with Cora, see the Spring issue of YogaLife, on newsstands now.


THE ZORAN ROLL RECIPE

“Cut the vegetables into very thin strips so your sushi isn’t too bulky to roll,” Cat Cora says.
 
4 sheets of nori (dried seaweed)
3/4 c fresh or canned roasted red pepper, sliced into thin strips
1/2 avocado, sliced into eighths
12 Kalamata olives, pitted and halved
6 Tbsp feta cheese, crumbled
1/4 English cucumber, peeled and sliced into thin strips
2 Tbsp black or regular sesame seeds

RICE
2 c short-grain white or brown rice
2 c cold water
4 Tbsp rice vinegar
1/2 tsp salt

1. If you don’t have a rice cooker, combine the rice and water in a medium saucepan. Cook over high heat until the mixture comes to a boil. Reduce heat, cover, and simmer for 20 minutes. Slowly drizzle vinegar and add salt while gently stirring until the rice is sticky and reaches room temperature. Use immediately.

2. Cover a bamboo mat with plastic wrap. Place a sheet of nori on top. With water-moistened hands, evenly spread 1 c of the cooked rice, leaving a 1/4-inch border at the top and bottom. Press firmly, then sprinkle with 1/2 Tbsp sesame seeds. Leaving the plastic wrap in place, turn the sushi over so the nori is on top.
 
3. Arrange 1/4 of the peppers, avocado, olives, cucumber, and crumbled feta on the bottom half of the nori, close to the edge. Roll the bamboo mat forward with the plastic wrap intact, pressing the ingredients inside the cylinder-shaped sushi. When finished rolling, push down so the sushi stays together. Remove the mat. Using a sharp knife, cut the sushi into 6 to 8 bite-sized pieces.

4. Make three more rolls with remaining ingredients. Serve with soy sauce and wasabi paste or avocado tzatziki (add sliced avocado to the pre-made Greek yogurt sauce).
 
Per serving (based on 4 servings): 510 calories, 11 g protein, 86 g carbohydrates, 12 g fat (3 g saturated), 6 g fiber, 700 mg sodium, 15 mg cholesterol, 2 g sugars