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Vegie Sushi

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Vegie Sushi

 

 

215 g (7 1/2 oz)(1 cup) koshihikari -OR- sushi rice

375ml (1 1/2 cups) water

4 tsp seasoned rice vinegar

4 nori sheets

1/2 small ripe avocado, peeled, mashed

1/2 small Lebanese cucumber, cut into thin strips

1/2 small red capsicum (bell pepper), deseeded, cut into thin strips

1/3 cup coarsely grated carrot

GF soy sauce, to serve

 

 

 

1. Combine the rice and water in a large saucepan. Cover and bring to

the boil over high heat. Reduce heat to very low and cook, covered,

for 15 minutes or until all the water is absorbed. Set aside for 5

minutes to cool slightly. Place the rice in a large bowl. Use a wooden

spoon or rice paddle to break up any lumps. Gradually add the vinegar

and gently fold through the rice (the rice shouldn't become too wet).

Set aside, stirring occasionally, for 30 minutes or until completely cool.

 

 

2. Place a nori sheet, shiny-side down, on a clean work surface. Use

wet hands to spread one-quarter of the rice mixture over half the nori

sheet, leaving a 2 cm (3/4 " ) wide border along the edge closest to

you. Spread one-quarter of the avocado across the centre of the rice.

Arrange one-quarter of the capsicum and cucumber across the avocado

and top with one-quarter of the grated carrot. Roll up firmly to

enclose filling. Brush edge of nori with warm water to seal. Repeat

with remaining nori, rice, avocado, capsicum, cucumber and carrot. Set

rolls aside, seam-side down, for 5 minutes to rest.

 

3. Cut each roll into 6 pieces. Serve with soy sauce.

 

 

 

HINT: For pictorial step by step instructions for making sushi look in

" Photos " or go to http://www.gfcf.jassinc.com/sushi.html for printable

instrcutions.

 

 

 

Makes 24.

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