6 sheets roasted nori
1-1/2 cups medium grain white
rice (calrose works well)
2 cups cold water
3 tablespoons seasoned rice vinegar
1/2 cucumber, peeled, seeded and cut into
1 carrot, peeled, cut into 1/4-inch strips
1 bell pepper, cut into 1/4-inch strips
Wasabi, pickled ginger, and soy sauce (optional)
In a medium saucepan with a tight-fitting lid, combine rice
and water. Bring to a boil over medium high heat, reduce
temperature to low and simmer, covered, for 10 minutes, or until
all the liquid is absorbed. Remove from heat and let stand,
covered, for 20 minutes. Transfer to a large mixing bowl and
stir in vinegar. Set aside to cool, stirring occasionally,
until rice reaches room temperature.
Fill a small bowl with cool water for moistening fingers to
aid in working with the sticky rice. On a bamboo sushi mat or
a flat surface, lay 1 nori sheet with longer edge closest to
you. Spread 3/4 cup rice evenly over the nori, allowing1/2-inch
margin on longer edges. Place 3 or 4 strips of desired vegetables
at the closest edge of the rice and press lightly. Carefully
roll the sushi away from yourself, jelly roll fashion, using
firm and even pressure. (The rolls must be fairly tight.)
Repeat, assembling the remaining ingredients into rolls.
Cut each roll into 8 pieces and serve with wasabi, pickled
ginger, and soy sauce, if desired.
Makes 6 rolls.
PER ROLL: 106 CAL (0 PERCENT FROM FAT), 2g PROT,
0g FAT, 24g CARB, 183mg SOD, 0mg CHOL, 1g FIBER
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Last Update: 03/29/2000