Veggie-Surimi Sushi

recipe
This is a great introduction to sushi. The ingredients are familiar, and the flavor is mild. Kids love it.

Yield:

6 servings (serving size: 8 pieces)

Recipe from

Cooking Light

Nutritional Information

Calories 345
Caloriesfromfat 11 %
Fat 4.4 g
Satfat 0.7 g
Monofat 2.5 g
Polyfat 0.7 g
Protein 10.4 g
Carbohydrate 64.7 g
Fiber 3.9 g
Cholesterol 19 mg
Iron 3.4 mg
Sodium 883 mg
Calcium 32.6 mg

Ingredients

2 cups sushi rice or other short-grain rice
1/3 cup seasoned rice vinegar
1 1/2 teaspoons salt
6 nori (seaweed) sheets
12 (1/4-inch) slices peeled avocado
12 (1/4-inch) julienne-cut carrot strips
12 (1/4-inch) julienne-cut seeded peeled cucumber strips
6 imitation crab sticks, halved lengthwise

Preparation

Prepare rice according to package directions. Stir in vinegar and salt; cool.

Cut off the top quarter of nori sheets along short end. Place 1 nori sheet, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you. Pat 1 cup rice over nori with moist hands, leaving a 1-inch border on one long end of nori.

Arrange 2 avocado slices, 2 carrot strips, 2 cucumber strips, and 2 crab halves along the top third of the rice-covered nori.

Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam side down, 5 minutes. Slice crosswise into 8 pieces. Repeat procedure with remaining nori, rice, avocado, carrot, cucumber, and crab sticks.

Marion Winik,

Cooking Light

October 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note