Chrissy's Sushi recipe

[Guest guest]

And Chrissy posted this one:

 

Ginger-Soy Dipping Sauce

1/4 cup mirin

1/4 cup rice wine vinegar

3 1/2 Tbs. low-sodium soy sauce

1 tsp. dark sesame oil

1 tsp. grated fresh ginger

1/2 tsp. chili oil

 

Sushi Rolls

1 1/2 lb. asparagus spears, trimmed

4 Tbs. rice wine vinegar

1 1/2 Tbs. sugar

1 1/2 tsp. salt

4 cups cooked short grain rice

6 to 8 nori sheets (toasted seaweed)

3 Tbs. toasted sesame seeds

6 oz. smoked or baked teriyaki tofu, cut into 1?4-inch-thick strips

2 carrots, shredded (about 1 cup)

 

DIRECTIONS

 

To make Ginger-Soy Dipping Sauce: Combine all ingredients in small bowl.

Cook asparagus in pot of boiling salted water 3 minutes. Drain.

Stir together vinegar, sugar and salt in bowl. Add to rice, and mix well.

To assemble Sushi Rolls: Place one nori sheet shiny side down on

bamboo mat or

sheet of

plastic wrap. Spread with 1/2 cup rice, leaving 1/2 inch border along

edges.

Sprinkle with

1 tsp. sesame seeds. Place 2 asparagus just below center, top with

tofu and 2

Tbs. carrots.

Pull border of nori over rice, using mat as aid, and roll into tight

cylinder.

Repeat with

remaining ingredients. Chill up to 3 hours. Slice rolls into 6 to 7

pieces with

sharp knife.

Serve with Ginger-Soy Dipping Sauce.

 

 

Kudos to Vegetarian Times Magazine.

 

, " novemeberbabyboy1 "

<novemeberbabyboy1 wrote:

>

> Hello All,

>

> I work full time in an emergency room and the cafeteria does not

> have many options for me other than salad. But we do have a sushi bar

> and I have tried the veggie roll which has avacodo and sliced cucumbers

> and carrots. I looked in the file folder and did not see a recipe for

> it. Does anyone know how to make veggie roll/sushi. I rather make my

> own because it would probaly be cheaper thanks.

>