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    You are in: Home / Recipes / Vegetarian "sushi" Rolls Recipe
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    Vegetarian "sushi" Rolls

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    GingerlyJ's Note:

    I don't eat actaul sushi, but I love these vegetarian rolls as a light lunch or snack

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    Ingredients:

    Serves: 1

    Yield:

    Rolls

    Units: US | Metric

    Directions:

    1. 1
      Rinse rice well and bring to a boil with 1 cup water and 1 teaspoon soy sauce in a 1- to 1 1/2-quart heavy saucepan, then reduce heat to very low and simmer, tightly covered, until water is absorbed, about 40 minutes. Remove from heat and let rice stand, covered, 10 minutes.
    2. 2
      While rice is standing, stir together vinegar and remaining teaspoon soy sauce.
    3. 3
      Transfer rice to a wide nonmetal bowl (preferably wood, ceramic, or glass) and sprinkle with vinegar mixture, tossing gently with a large spoon to combine. Cool rice, tossing occasionally, about 15 minutes.
    4. 4
      Stir together wasabi and remaining teaspoon water to form a stiff paste. Let stand at least 15 minutes (to allow flavors to develop).
    5. 5
      Place sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Using damp fingers, gently press half of rice (about 3/4 cup) onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you.
    6. 6
      Arrange half of cucumber in an even strip horizontally across rice, starting 1 inch from side nearest you. (You may need to cut pieces to fit from side to side.) Arrange half of carrot just above cucumber in same manner. Peel avocado half and cut lengthwise into thin slices, then arrange half of slices just above carrot in same manner. Repeat with radish sprouts, letting some sprout tops extend beyond edge.
    7. 7
      Beginning with edge nearest you, lift mat up with your thumbs, holding filling in place with your fingers, and fold mat over filling so that upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging edge of mat farthest from you to tighten. (Nori border will still be flat on mat.) Open mat and roll log forward to seal with nori border. (Moisture from rice will seal roll.) Transfer roll, seam side down, to a cutting board. Make second log in same manner, then cut each log crosswise into 6 pieces with a wet thin-bladed knife. Serve with wasabi paste, soy sauce, and ginger.

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    Ratings & Reviews:

    • on September 09, 2009

      55

      actually you do eat sushi! it means vinegared rice, so vegetable or cooked items are still sushi! These were terrific, i made them as the veggie portion of my sushi meal with my Seared Beef Sushi . Only change i made was to use sushi rice

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegetarian "sushi" Rolls

    Serving Size: 1 (651 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 645.7
     
    Calories from Fat 152
    23%
    Total Fat 16.9 g
    26%
    Saturated Fat 2.6 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 710.6 mg
    29%
    Total Carbohydrate 113.3 g
    37%
    Dietary Fiber 12.0 g
    48%
    Sugars 4.7 g
    18%
    Protein 13.8 g
    27%

    The following items or measurements are not included:

    seasoned rice vinegar

    wasabi powder

    radish sprouts

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