Yield: 4 Servings
Measure | Ingredient |
---|---|
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.
Digest eat-lf.v096.n098
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .