Vegetable-Filled Rolled Sushi
Vegetable-Filled Rolled Sushi requires approximately 45 minutes from start to finish. This hor d'oeuvre has 543 calories, 8g of protein, and 1g of fat per serving. This recipe serves 24. For $1.29 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of sesame seeds, rice vinegar, yams, and a handful of other ingredients are all it takes to make this recipe so scrumptious. A few people really liked this Japanese dish. 27 people were impressed by this recipe. It is brought to you by Vegetarian Times. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is spectacular. Vegetable Sushi, Brown Rice Vegetable Sushi, and Sushi-Style Vegetable Rolls are very similar to this recipe.
Servings: 24
Ingredients:
3 cups cooked short-grain brown rice
2 green onions, white part only minced
4 sheets nori
4 to 5 Tbs. rice vinegar
2 Tbs. toasted sesame seeds
cooked spinach
1 to 2 Tbs. superfine sugar
mashed yams sprinkled with soy sauce
Equipment:
bowl
frying pan
tongs
kitchen towels
knife
Cooking instruction summary:
In large glass bowl, mix vinegar and sugar. Add rice in fourths, stirring well after each addition. Stir in green onions and sesame seeds.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.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).
Step by step:
1. In large glass bowl, mix vinegar and sugar.
2. Add rice in fourths, stirring well after each addition. Stir in green onions and sesame seeds.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.
3. 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.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.
4. Place roll, seam side down, on a firm surface and cut into 6 pieces with a sharp, moistened knife.
5. Serve with Sesame-Miso Sauce (recipe follows).
Nutrition Information:
covered percent of daily need
