Page 391 - Family cookbook v30_Neat

385

Nathan Giglierano

Vegetable Sushi

2 cups sushi rice

2 tablespoons rice vinegar

2 tsp sugar

Pinch of salt

Sushi Nori (seaweed)

Vegetables sliced into thin sticks

I like to use red bell pepper, cucumber, avocado, and scallions

1. Rinse the sushi rice thoroughly, then cook according to package directions.

2. After rice has cooked, allow to cool for a few minutes, then add rice vinegar,
sugar, and salt. Mix together.

3. Prepare sushi station by putting all ingredients within reach.

4. Fill a small bowl or glass with water and have it nearby.

5. Place Nori shiny side down on a sushi mat.

6. Spread thin layer of rice over top of nori, leaving 1 inch gap at the top and

bottom.

7. Place vegetables in horizontal lines starting at the bottom of the rice, going up
about half way. Start rolling from the bottom, keeping a tight roll as much as

possible.

8. When rolled almost all the way, wet finger with water and moisten the top inch
of Nori. Seal by rolling while pressing down gently.

9. Cut into slices with a sharp knife, rinsing the knife when it gets too sticky to cut
well.

10. Enjoy with soy sauce or your favorite dip.