Vegetable Sushi
At your next party, wow friends with this easy-to-make recipe!
Ingredients
| 1 1/4 | cups sushi or short-grain rice |
| 1 2/3 | cups water |
| 1 | tbsp rice vinegar (or mild, white wine vinegar) |
| 1 | package nori* (pressed seaweed sheet, thinly-sliced) |
| 1 | cucumber, peeled and sliced |
| 2 | large carrots, peeled |
| 1 | bunch green onions |
| 1 | tbsp wasabi paste* |
| Dash paprika | |
| Salt and freshly ground pepper to taste |
Directions
Toast rice in a saucepan over medium heat for 8 minutes, stirring constantly so it doesn't change color. Season with pepper. Add water, cover pot, and cook rice for 12-15 minutes without lifting the lid. Turn off the stove and let the rice stand on the burner for 5 minutes, covered. Remove from stove. Let stand, covered, until cool. Season with salt to taste. Stir in rice vinegar.
Spread out the nori sheets on a large cutting board with a kitchen towel or bamboo mats underneath. Leave a 1-inch border on each end. Arrange rice on top of sheets and pat it smooth. Arrange cucumber, carrots, and green onions in a strip down the center of the rice. Spread with wasabi; sprinkle with paprika and sea salt.
Using a kitchen towel or bamboo mat, wrap the nori sheet around the filling and press it firmly into a roll. Slice the rolls crosswise with a very sharp knife, dipping the knife in cold water between the cuts.
*Find nori in gourmet supermarkets, shops and Asian groceries
