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Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro

Vegetable Temaki

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

Cooking Light JUNE 2002

  • Yield: 8 servings (serving size: 1 temaki)

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

Preparation

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.

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.

Nutritional Information

Amount per serving
  • Calories: 120
  • Calories from fat: 30%
  • Fat: 4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.6g
  • Carbohydrate: 19g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 87mg
  • Calcium: 16mg
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Vegetable Temaki recipe

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