Vegetable Sushi

At your next party, wow friends with this easy-to-make recipe!

Serves: 4

Prep Time: 1 hour

Cook Time: 20 minutes

Nutrition Score per serving:

(10 pieces) 290 calories, 6 carbs (87%), .6 g fat (2%), 7 g fiber, 8 g protein (11%)

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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