Veggie Sushi Rolls
TOTAL TIME: Prep: 1 hour + standing
YIELD: 42 rolls.
These sushi rolls are a great
finger food, side or even main course. They're versatile and can be made with any veggies you like. Kids have fun making them.—Sarah Christenson, San Diego, California
Ingredients
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2 cups sushi rice, rinsed and drained
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2 cups water
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1/4 cup rice vinegar
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2 tablespoons sugar
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1/2 teaspoon salt
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7 fresh asparagus spears, trimmed
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Bamboo sushi mat
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7 nori sheets
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1 small cucumber, julienned
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1 small carrot, julienned
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2 jalapeno peppers, seeded and julienned
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1 medium ripe avocado, peeled and thinly sliced
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1/4 cup julienned daikon radish
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Reduced-sodium soy sauce and prepared wasabi
Directions
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1.
In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes.
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2.
Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved.
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3.
Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 6 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.)
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4.
Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender.
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5.
Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place 2/3 cup rice on plastic; with moistened fingers, press rice into an 8-in. square. Top with one nori sheet.
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6.
Arrange a small amount of vegetables and avocado about 1-1/2 in. from bottom edge of nori sheet. Lifting bottom edge of the bamboo mat, roll up the rice mixture jelly-roll style, being sure to lift plastic from rice. Roll bamboo mat over sushi roll, pressing firmly, to make a more compact roll. When the roll is complete, tighten the roll to make more compact. Remove mat; cover roll and set aside. Repeat with remaining ingredients to make seven rolls.
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7.
Cut each into six pieces. Serve with soy sauce and wasabi.
Nutrition Facts
6 rolls (calculated without soy sauce and wasabi): 290 calories, 4g fat (1g saturated fat), 0 cholesterol, 221mg sodium, 57g carbohydrate (6g sugars, 6g fiber), 5g protein.
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