| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
Appetizer |
4 |
Servings |
INGREDIENTS
| 2 |
|
-(up to) |
| 3 |
|
Sheets nori (dried seaweed for sushi) (up to) |
| 3 |
c |
Prepared pearl rice (sticky rice for sushi) (up to) |
| 3 |
tb |
Rice wine vinegar (or regular vinegar with 1 T sugar) |
| 1 |
|
Cucumber; peeled and julienned |
| 1 |
|
Carrot; pared and julienned |
| 1 |
|
Avocado; peeled and cut into strips |
|
|
Prepared wasabi (japanese horseradish) |
INSTRUCTIONS
From: crystald@ruf.rice.edu (Crystal D. Davis)
Date: Tue, 16 Jul 1996 08:02:24 -0500 (CDT)
Prepare the rice and spread in a cookie sheet, drizzle with vinegar. Allow
to cool. Cut rice with spatula the same size as a sheet of nori, but 1/2
to 1 inch shorter. Place rice on seaweed, vegetables and wasabi on rice,
and dampen exposed seaweed. Roll up tightly, pressing the dampened nori
down to hold the roll closed. Use a very sharp knife to cut into 1 inch
thick slices. Serve with soy sauce if desired.
Digest eat-lf.v096.n098
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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