Instructions

1. In a small saucepan bring vegetable broth to boiling. In a small bowl whisk together vinegar, maple syrup, arrowroot powder, and, if desired, salt. Remove vegetable broth from heat. Add vinegar mixture and couscous. Cover pan and let stand at least 15 minutes.
2. Prepare a sushi rolling station to assemble rolls. Lay sushi mat on cutting board; place a nori sheet lengthwise on mat. Spoon ⅔ cup of the couscous onto nori. Using your fingers, press couscous into an even layer, leaving a 1-inch border on the top and bottom edges of nori. Arrange one-fourth of the cucumber, red cabbage, and spinach over couscous.
3. Lift bottom edge of the mat and roll nori sheet over vegetables, making sure to tuck the veggies under as you roll so they are not pushed out the top. Roll to top and seal by pressing nori edge into roll. If needed, brush edge with water to seal.
4. Dip a long, sharp knife in water, then cut roll in half. Cut each piece in half again, and then again to make eight pieces.
5. Repeat Steps 2 through 4 to make and cut three more rolls.
6. For sauce, in a small bowl whisk together ¼ cup water, the tahini, and tamari. Serve with sushi rolls.