Vegetable-Filled Rolled Sushi

Categories: Vegtime5
Yield: 24 servings

4 tb Rice vinegar; up to 5
1 tb Superfine sugar; up to 2
3 c Cooked short-grain brown
-rice
2 Green onions; (white part
-only)
Minced
2 tb Toasted sesame seeds
4 Sheets nori
Assorted fillings*

* mashed yams sprinkled with soy sauce; cooked spinach with toasted sesame
seeds; thinly sliced cucumber, bell pepper and/or carrot soaked in balsamic
vinegar; avocado; minced fresh cilantro; thinly sliced pickled radish;
watercress or radish sprouts; umeboshi plum paste

MAKES 24 ROLLS DAIRY-FREE

You can prepare these rolls up to one day ahead. Do not cut the completed
rolls; wrap them in plastic and cut just before serving. For easy assembly
you'll need a bamboo rolling mat available at specialty cookware shops and
Asian markets.

In large glass bowl, mix vinegar and sugar. Add rice in fourths, stirring
well after each addition. Stir in green onions and sesame seeds.

Hold a sheet of non with tongs and toast by waving it above an open flame,
or place it in a frying pan over high heat until crisp and fragrant. Place
non, shiny side down, on a sushi mat or dish towel. With fingertips, spread
approximately 3/4 cup rice over non to make a thin layer, leaving 1/2 inch
around edges uncovered. Make a lengthwise groove in center of rice; place
filling in groove.

Lift edge of mat or towel; roll non away from you, tucking firmly as you go
and taking care not to catch mat or towel in roll. When rolled, slightly
moisten edge of non; press to seal.

Place roll, seam side down, on a firm surface and cut into 6 pieces with a
sharp, moistened knife. Serve with Sesame-Miso Sauce (see separate recipe).

PER ROLL WITHOUT EXTRA FILLINGS: 50 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT.
FAT); 10G CARB.; 0 CHOL.; 2MG SOD.; 0 FIBER.

By Kathleen on Feb 27, 1999.

Recipe by: Vegetarian Times, July 1998, page 66

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