Yield: 8 servings
|½ cup||Rice vinegar|
|2 tablespoons||Toasted sesame oil|
|1 cup||Cucumber strips|
|1 cup||Cooked sweet potatoes|
|2 cups||Cooked short-grain rice|
|4||Sheets nori sea vegetable|
|2 tablespoons||Toasted sesame seeds|
8 SERVINGS DAIRY-FREE
Since cooked rice is always on hand in Steven Sea gal's kitchen, chef Tiffany Brown's sushi is a natural choice for last-minute lunches and spur-o f-the-moment entertaining.
In medium mixing bowl, combine rice vinegar and sesame oil. Add cucumber strips, stir carefully, and let marinate for 3 to 4 hours. Remove from marinade and drain briefly.
With hand mixer or blender, whip sweet potatoes until smooth and creamy.
To prepare sushi: Lay a piece of plastic wrap on a flat surface. Place ½ cup of rice on plastic wrap and press our to the size of a sheet of non.
Place a sheet of non on top of rice, and then spread ¼ cup whipped sweet potatoes on non; sprinkle with sesame seeds. Arrange ¼ cup cucumber strips in center. Leaving plastic wrap in place, roll up from the outside and dampen edge to seal (rice will be on the outside of the roll). Let chill for several hours before slicing.
Slice with a damp knife into ½-inch-thick slices and arrange on a serving platter. Serve cold.
PER SERVING: 136 CAL.; 2G PROT.; 3G TOTAL FAT (0 SAT. FAT); 21G CARB.; 0 CHOL., 6MG SOD., 1G FIBER
Converted by MC_Buster.
By Kathleen <schuller@...> on Feb 26, 1999.
Recipe by: Vegetarian Times, March 1999, page 34 Converted by MM_Buster v2.0l.