ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vegetable Temaki

Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro
Yield

8 servings (serving size: 1 temaki)

You can use any combination of vegetables to vary this sushi.

Ingredients

  • 2 cups cooked Sushi Rice
  • 4 nori (seaweed) sheets, cut in half
  • 1 teaspoon prepared wasabi
  • 24 snow pea pods, steamed
  • 1 red bell pepper, cut into 16 strips
  • 1 avocado, peeled and cut into 8 wedges

Nutrition Information

  • calories 120
  • caloriesfromfat 30 %
  • fat 4 g
  • satfat 0.6 g
  • monofat 2.4 g
  • polyfat 0.5 g
  • protein 2.6 g
  • carbohydrate 19 g
  • fiber 2.3 g
  • cholesterol 0.0 mg
  • iron 1.4 mg
  • sodium 87 mg
  • calcium 16 mg

How to Make It

  1. Spread 1/4 cup rice on bottom half of 1 nori sheet. Spread 1/8 teaspoon wasabi diagonally over rice, starting at lower right corner.

  2. Arrange 3 snow peas, 2 pepper strips, and 1 avocado wedge over wasabi. Lift left lower corner of nori over vegetable mixture, pressing gently. Wrap top half of nori over vegetable mixture, pressing gently to form a cone shape. Repeat with remaining ingredients.