More Vegetarian Sushi

[Guest guest]

6 cups water

3 cups short-grain brown or white rice

 

Any combination of the following vegetables:

 

Cucumber

Zucchini

Green bell pepper

Red bell pepper

Carrots

Daikon radish

Asparagus

Scallions

Mushrooms

Sesame seeds

Avocado fresh spinach

 

2/3-cup rice wine vinegar

6 Tbsp. brown sugar

1 package pre-toasted nori sheets

Prepared wasabi paste

 

Preparation: Bring the water to a boil. Add the rice, lower the heat,

and simmer for 40 minutes, stirring occasionally. Seed and julienne

the cucumber, and julienne the vegetables. Steam these vegetables,

except avocado, which should be raw, over boiling water for 5 to 7

minutes. Let cool to room temperature.

 

Mix together the vinegar and brown sugar, and stir until the sugar is

dissolved. When the rice is cooked, stir in the vinegar and brown

sugar mixture, and cool to room temperature.

 

When the vegetables and rice are cool enough to handle, lay out the

first nori sheet. Place a handful of rice in the centre of the sheet,

moisten your hands with water, and gently but firmly press the rice

to the edges of the sheet so that there is a thin layer of rice in a

line on the sheet. Spread a bit of wasabi paste on top of the rice,

approximately 1 1/2 " from one edge of the nori sheet. Lay vegetable

strips parallel to the wasabi in a width of approximately 1 " along

the wasabi line.

 

Carefully wrap the closest edge over the vegetables, then roll the

nori delicately but tightly. Seal by moistening the edge of the nori.

Once the nori sheet is completely rolled, slice the roll into 6

pieces and arrange on a platter. Repeat with the remaining nori

sheets.

 

Makes 6 rolls.

 

Top Tip #1: If your nori rolls won't stay rolled, try " sealing " the

seam with a little brown rice syrup. To make rolling easier and

prevent the nori sheets from tearing, use an inexpensive bamboo sushi

mat--available in Japanese markets and many health food stores.

 

Top Tip #2: If you can't find pre-toasted nori sheets, toast your own

by briefly passing the sheets over direct heat (such as a stove

flame) to crisp them.

 

SUBMITTED BY JULIA at

http://www.cookingcache.com/vegetar/vegetariansushi.shtml