Veggie-Surimi Sushi

recipe
This is a great introduction to sushi. The ingredients are familiar, and the flavor is mild. Kids love it.
3

Good, solid recipe

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.

Note:

Marion Winik,

October 2003
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