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Vegetable Sushi




Source of Recipe


SHAPE Magazine


List of Ingredients




1 1/4 cups sushi rice or short-grain rice
ground pepper to taste
1 2/3 cups water
sea salt to taste
1 tablespoon rice vinegar (or mild white wine vinegar)
1 package nori* (pressed seaweed sheet cut in thin slices)
1 cucumber, peeled and sliced
2 large carrots, peeled
1 bunch green onions
1 tablespoon wasabi paste*
dash paprika


Recipe



Toast rice in a saucepan over medium heat for 8 minutes, stirring constantly so it doesn't change color. Season with pepper. Add water, cover pot and cook rice for 12-15 minutes without lifting the lid. Turn off the stove and let the rice stand on burner for 5 minutes, covered. Remove from stove. Let stand, covered, until cool. Season with salt to taste. Stir in rice vinegar.

Spread out the nori sheets on a large cutting board with a kitchen towel or bamboo mats underneath. Leave a 1-inch border on each end. Arrange rice on top of sheets and pat it smooth. Arrange cucumber, carrots and green onions in a strip down the center of the rice. Spread with wasabi; sprinkle with paprika and sea salt.

Using a kitchen towel or bamboo mat, roll up the nori sheet around the filling and press it firmly into a roll. Slice the rolls crosswise with a very sharp knife, dipping knife in cold water between cuts.

*Available in gourmet supermarkets, shops and Asian groceries