Veggie sushi

Yield: 1 Servings

Measure Ingredient
4 cups Sushi rice; (see instructions below)
2 \N Avocados; up to 3
½ \N Cucumber
\N \N Pickled ginger; or other interresting delicacies
\N \N Wassabi; ( green horseradish)
\N \N Nori seaweed sheets
4½ cup Water
3½ cup Sushi or short grain rice
1 pinch Salt and sugar


Take a sheet of nori and cut it in ½ put rice along length of nori but leave 1 cm boder on sides. Slice Avocado and cucumber into long strips and place 1 or 2 srips on the center of the rice. add a small dot of wassabi.

Roll the nori into a log, using a bamboo roller, or try to do it by hand.

(like you do with playdough) Press firmly, making a tight roll. Cut roll into 4-6 rounds. Arrange on a pretty platter and serve within an hr or 2.

Dip pieces into soy sauce at the table and enjoy.

Sushi Rice: pour the ingredients into a saucepan and soak for ½ hr. Heat the water untill boiling, and reduce heat and cook for 10 minutes. Let simmer for 10 minutes with cover on. Toss with sushi rice vinegar and cool with a fan.

Posted to JEWISH-FOOD digest by Gillian Saidman <<saidman@...> on Apr 27, 1998

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