Vegetable-Filled Rolled Sushi

[Guest guest]

Vegetable-Filled Rolled Sushi

Makes 24 rolls

 

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.

 

4 to 5 Tbs. rice vinegar

1 to 2 Tbs. superfine sugar

3 cups cooked short-grain brown rice

2 green onions (white part only), minced

2 Tbs. toasted sesame seeds

4 sheets nori

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

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 nori 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 nori, shiny

side down, on a sushi mat or dish towel. With

fingertips, spread approximately 3/4 cup rice over

nori to make a thin layer, leaving 1/2 inch around

edges uncovered. Make a lengthwise groove in center of

rice; place filling in groove.

 

Lift edge of mat or towel; roll nori 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 nori; 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

(recipe follows).

 

PER roll without extra fillings: 50 CAL; 1 G PROT; 1 G

TOTAL FAT (0 SAT. FAT); 10 G CARB.; 0 MG CHOL; 2 MG

SOD.; 0 G FIBER

 

 

 

 

 

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