Vegetable Sushi

Japanese cooking relies on simple yet beautiful preparations of seasonal foods. Dishes are not covered in heavy sauces, but rather are created with an emphasis on clarity of flavor. During lesson # 18 of Food is Elementary, our students prepared a very delicious vegetable sushi. It was tremendously popular, and very healthy. Don't forget the low sodium say sauce for dipping!
Vegetable Sushi
1 package Nori sheets
2 cups precooked brown sushi rice
1/4 cup rice vinegar
5 carrots
2 cucumbers
2 avocadoes
Low sodium soy sauce
Flatten a sheet of nori on a flat work surface. Spread a thin layer of the sushi rice over the nori, leaving a half inch margin all around. Sprinkle with rice vinegar. Slice the carrots, cucumbers, and avocadoes in long, thin strips. Place the strips on the rice, and then roll the nori into a tight roll, applying pressure as you roll. With a sharp knife, cut into one inch rounds and arrange attractively on a plate. Serve with low sodium soy sauce for dipping.
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