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Sushi: Vegetable Sushi

Source of Recipe

www.lightliving.com


List of Ingredients

1 cup short grain, glutinous rice (sushi rice)
1/4 cup seasoned rice wine vinegar
10 sheets nori (seasoned seaweed)
2 cucumber, seed and cut into matchsticks
2 large carrots, cut long matchsticks
2 scallion, cut matchstick
wasabe paste
pickled ginger and soy sauce
bamboo mat or cloth napkin for rolling


Recipe

This recipe makes 10 rolls. 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 as an appetizer or light lunch with pickled ginger and soy sauce for dipping. You can even offer a little additional wasabe paste for your guests to season their soy sauce to taste. You can also serve them with no accompaniment as an hors d'oeuvre. Sushi is great for a buffet, pot luck or picnic because it's best served at room temperature and doesn't spoil. You could also add a little egg substitute omelet in strips for some protein or some imitation crab legs, avocado and sesame seeds for a "California" roll.