Unique Vegetable Sushi

[Guest guest]

I am very sorry for those of you who recieve this message multiple times (like

me) from being on multiple groups.

 

I got this from www.lightliving.com and væganised it.

 

Vegetable Sushi

 

Ingredients are now available in larger supermarkets, Asian stores, specialty

stores, and the Internet. This recipe makes 10 rolls.

 

1 cup short-grain, (glutinous?) Rice

1/8 to 1/4 cup Seasoned Rice Wine Vinegar or " Sushi " Vinegar or Sushi Seasoning

Packet (as a last resort)

10 sheets of Nori (seasoned seaweed)

2 Cucumber - seeded, cut into long " match stick " strips

2 large Carrot - cut into long " match stick " strips

2 Scallion or Green Onion - cut into long, fine strips

Wasabe Paste (Japanese Horse Radish) - to taste (optional) Warning: wasabe is

extremely hot/spicy!

Pickled Ginger and Soy Sauce - for garnish (optional)

Bamboo Mat, Cloth Napkin, Pastry Cloth or white Construction Paper - for rolling

 

Cook rice according to directions. In a bowl, add the still warm rice, pour

vinegar all over and gently fold until all the rice is coated and the rice has

cooled to luke warm. Place a sheet of Nori on your rolling " mat " , at the end

closest to you place about a two inch wide by quarter inch high band of the

seasoned rice. It helps to wet your hands slightly with water. Press the rice

down lightly onto the seaweed. If you wish you may place a little wasabe in a

line down the middle of your rice. In the center of this band place your

Vegetable strips all the way across. Press them into the rice gently. Roll the

sushi up, jelly roll style, tightly, pressing the contents firmly, to get a

compact roll that will not fall apart when you cut it. Make sure you roll it all

the way to the end firmly so it will seal itself. Remove from rolling " mat " and

cut into to pieces.

 

Serving Suggestions:

You can serve this with pickled ginger and/or soy sauce for dipping. You could

also add a egg-substitute omelet in strips for some protein or imitation crab

legs, avocado and/or sesame seeds for a " California " roll.

 

**MY ADDITIONS:

This meal is fantastic for every one!! It includes all the flavours and benefits

every body.

 

FLAVOURS: The emphasised flavour of this recipe is SPICY, SWEET, and BITTER.

Also SALTY, SOUR and ASTRINGENT.

 

PITTA: Add wasabe, for the spiciness. Don't top with salt or sour things like

lemon juice or whatever.

 

VATA: Rice, sour things and salt pacify vata, yay!! Don't use wasabe--it is VERY

spicy!! VERY SPICY!! Avoid the bitter spices and lettuces and astringent

toppings.

 

KAPHA: Just don't add sour sauces or salt. Add some wasabe if you like;

spiciness pacifies kapha. However, the sweetness in the rice irritates kapha.

Just don't eat a lot in one day. Not the best meal for kapha types, but it does

you no harm.

 

AMA: Eat with ginger and spices for ama-destroying feast!! Yum!!

 

Remember that the six flavours (sweet, sour, salty and spicy, bitter and

astringent) are important to have every day but some are better for you

depending on your dosha. Eat responsibly!!

 

-------

Hawkeye

http://www.geocities.com/theplaidhorse/george.html

I will always love George Harrison

 

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