Vegetable-Filled Rolled Sushi

Author:
Publish date:
Social count:
0

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.

  • roll without extra fillingsServings

Ingredients

  • 4 to 5 Tbs. rice vinegar
  • 1 to 2 Tbs. superfine sugar
  • 3 cups cooked short-grain brown rice
  • 2 green onions (white part only), minced
  • 2 Tbs. 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

Preparation

  1. In large glass bowl, mix vinegar and sugar. Add rice in fourths, stirring well after each addition. Stir in green onions and sesame seeds.
  2. Hold a sheet of nori 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 nori, shiny side down, on a sushi mat or dish towel. With fingertips, spread approximately 3/4 cup rice over nori to make a thin layer, leaving 1/2 inch around edges uncovered. Make a lengthwise groove in center of rice; place filling in groove.
  3. Lift edge of mat or towel; roll nori 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 nori; 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 (recipe follows).

Nutrition Information

  • Serving Size: Makes 24 rolls
  • Calories: 50
  • Carbohydrate Content: 10 g
  • Fat Content: 1 g
  • Protein Content: 1 g
  • Sodium Content: 2 mg