Vegetable-filled rolled sushi

Yield: 24 servings

Measure Ingredient
4 tablespoons Rice vinegar; up to 5
1 tablespoon Superfine sugar; up to 2
3 cups Cooked short-grain brown rice
2 \N Green onions; (white part only)
\N \N Minced
2 tablespoons Toasted sesame seeds
4 \N Sheets nori
\N \N Assorted fillings*

* mashed yams sprinkled with soy sauce; cooked spinach with toasted sesame seeds; thinly sliced cucumber, bell pepper and/or carrot soaked in balsamic vinegar; avocado; minced fresh cilantro; thinly sliced pickled radish; watercress or radish sprouts; umeboshi plum paste MAKES 24 ROLLS DAIRY-FREE

You can prepare these rolls up to one day ahead. Do not cut the completed rolls; wrap them in plastic and cut just before serving. For easy assembly you'll need a bamboo rolling mat available at specialty cookware shops and Asian markets.

In large glass bowl, mix vinegar and sugar. Add rice in fourths, stirring well after each addition. Stir in green onions and sesame seeds.

Hold a sheet of non with tongs and toast by waving it above an open flame, or place it in a frying pan over high heat until crisp and fragrant. Place non, shiny side down, on a sushi mat or dish towel. With fingertips, spread approximately ¾ cup rice over non to make a thin layer, leaving ½ inch around edges uncovered. Make a lengthwise groove in center of rice; place filling in groove.

Lift edge of mat or towel; roll non away from you, tucking firmly as you go and taking care not to catch mat or towel in roll. When rolled, slightly moisten edge of non; press to seal.

Place roll, seam side down, on a firm surface and cut into 6 pieces with a sharp, moistened knife. Serve with Sesame-Miso Sauce (see separate recipe).


FAT); 10G CARB.; 0 CHOL.; 2MG SOD.; 0 FIBER.

Converted by MC_Buster.

By Kathleen <schuller@...> on Feb 27, 1999.

Recipe by: Vegetarian Times, July 1998, page 66 Converted by MM_Buster v2.0l.

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