Guest guest Posted January 8, 2000 Report Share Posted January 8, 2000 From an article in the newspaper. I've never made anything like this. Kathleen Vegetarian Sushi Rolls Sushi Rice Wasabi Dipping Sauce * Exported from MasterCook * Vegetarian Sushi Rolls Recipe By : Star Tribune 12/26/99 Serving Size : 6 Preparation Time :0:00 Categories : Appetizers And Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 sheets toasted sushi nori 3 cups freshly cooked sushi rice (see separate recipe) 1 firm cucumber -- peeled, seeded and cut into strips lengthwise 2 carrots -- peeled and cut into thin strips 2 red bell peppers -- seeded and cut into thin strips Serves 6. Place a sheet of toasted nori in the center of bamboo rolling mat. Spread approximately one-sixth of the sushi rice mixture over the nori, extending rice to within 1/2 inch of edges of the nori. Lay a strip of each vegetable along the length of the rice. Standing opposite the bamboo rolling mat, lift the edges nearest you and tightly and evenly roll the nori and rice forward over filling ingredients to enclose them. Use the rolling mat to help press the rice and filling together inside the nori wrapper, forming a cylindrical roll. Cover loosely with towel while rolling remaining sushi rolls. To serve, slice each roll into six rounds. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sushi Rice Recipe By : Star Tribune 12/26/99 Serving Size : 6 Preparation Time :0:00 Categories : Rice Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups short-grain rice 2 1/2 cups water 1/2 cup rice vinegar 1/4 cup sugar 4 teaspoons salt Makes 4 cups. Mold any leftover sushi rice into 1-inch balls and roll them in toasted sesame seed to make a snack or appetizer. Some cooks reserve a small amount of vinegar mixture for moistening the hands while forming sushi rolls. Wash rice several times in cold water until water runs clear. Place rice in pot, cover with water and let soak up to 1 hour. Cover pot and bring to a boil. When steam escapes quickly from around lid, reduce heat to low and simmer 20 minutes. Remove from heat and let stand 10 minutes longer. Combine vinegar, sugar and salt in small saucepan over low heat; cook until sugar dissolves. Cool. Using a rice paddle or wooden spatula, scoop hot rice into large, shallow baking pan. Sprinkle evenly with half of vinegar mixture. Fold liquid in carefully, without mashing grains, while using a folded newspaper to fan the rice with other hand. Continue folding and fanning until vinegar mixture liquid is nearly all absorbed and rice glistens. Cover rice with damp towel until needed (up to 3 or 4 hours), but do not chill. Serve with Vegetarian Sushi Rolls--see separate recipe. © Copyright 1999 Star Tribune. All rights reserved. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wasabi Dipping Sauce Recipe By : Star Tribune 12/26/99 Serving Size : 6 Preparation Time :0:00 Categories : Sauces And Marinades Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons wasabi powder 3 tablespoons soy sauce 3 tablespoons grated daikon (giant white Chinese radish) Makes 1/2 cup. Even a tiny dab of wasabi can take your breath away, so use it sparingly. Stir the powdered wasabi into 2 tablespoons cold water to form a paste. Mix in soy sauce and the grated daikon and serve in small bowl. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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