Yield: 4 Servings
|2 \N||-(up to)|
|3 \N||Sheets nori (dried seaweed for sushi) (up to)|
|3 cups||Prepared pearl rice (sticky rice for sushi) (up to)|
|3 tablespoons||Rice wine vinegar (or regular vinegar with 1 T sugar)|
|1 \N||Cucumber; peeled and julienned|
|1 \N||Carrot; pared and julienned|
|1 \N||Avocado; peeled and cut into strips|
|\N \N||Prepared wasabi (japanese horseradish)|
From: crystald@... (Crystal D. Davis) Date: Tue, 16 Jul 1996 08:02:24 -0500 (CDT) Prepare the rice and spread in a cookie sheet, drizzle with vinegar. Allow to cool. Cut rice with spatula the same size as a sheet of nori, but ½ to 1 inch shorter. Place rice on seaweed, vegetables and wasabi on rice, and dampen exposed seaweed. Roll up tightly, pressing the dampened nori down to hold the roll closed. Use a very sharp knife to cut into 1 inch thick slices. Serve with soy sauce if desired.
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .