INGREDIENTS

INSTRUCTIONS

Soak the rice in a bowl of cold water. Swish around with your hands
and drain when the water becomes cloudy. Fill with water again and
repeat the procedure until the water remains very clear.  Place the
rice in a heavy 4-quart saucepan. Add the water and cover  with the
lid. Bring the water to a boil without lifting the lid  (watch for the
lid jiggling). Reduce the heat to medium high and cook  for 5 minutes.
Listen for a hissing or crackling sound to indicate  that the water has
been absorbed. Remove from the heat, and still  without lifting the
lid, let the rice stand for 20 to 30 minutes.  Transfer the rice to a
large bowl. Toss with a Japanese paddle or a  wooden spoon until it
stops steaming.  In a small bowl, combine the vinegar, sugar and salt.
Stir until the  sugar is dissolved. Sprinkle into the rice, a little at
a time, and  toss in. Cover the vinegared rice mixture with a clean tea
towel and  set aside until needed. Don't refrigerate it.  Use one shee
of nori as a guide for cutting the vegetables. The  vegetables you use
should be cut into very thin, very long  matchsticks; their length
should match the width of a sheet of nori.  The exception to this is
avocado, which won't be long enough, but  this isn't a problem because
of its soft texture. Just cut the strips  lengthwise. The idea is to
use about 6 strips of vegetable in each  sushi roll; you may use one
type of vegetable in each roll, or  combine two, for example, cucumber
and avocado.  Take a tablespoon of the wasabi powder and combine it in
a small bowl  with enough water to make a thin paste.  Place a sheet of
nori, shiny side down, on a sudare, a bamboo mat made  expressly for
rolling sushi (available at oriental markets). Dampen  your hands and
spread 3/4 cup of the vinegared rice over the surface  of the nori,
leaving a 1/2 inch border on the end nearest you and a 2  inch border
on the end farthest away.  Abuot 1 1/2 inches from the side closest to
you, paint a stripe of  wasabi paste (use very little) across the rice.
Lay 6 or so strips of  vegetable atop the stripe. Lift the side of the
mat closest to you  and roll it over so the nori is tightly rolled over
the rice and  vegetables. Wet the far end of the nori and continue the
rolling  motion until the result is a snugly closed roll.  Lay the
rolled nori seam-side down on a board, and repeat with the  remaining
sheets of nori.  You'll need a very sharp knife to cut the rolls. Wet
the knife  lightly and cut each roll into six equal sections. Arrange
on a large  platter.  In a small bowl, combine the remaining wasabi
with enough water to  make a fairly thick paste, thicker than what you
made for the sushi  rolls. Guests should take a small dab on their
plates to be spread on  the sushi rolls if they'd like. Put some
pickled ginger in another  small bowl. Let each guest take a slice or
two.  Dipping sauce: Combine the ingredients in a mixing bowl. Divide
the  dipping sauce among six small Oriental bowls and set next to each
guest's plate for dipping the sushi rolls.  Vegetarian Celebrations by
Nava Atlas/MM by DEEANNE  gunterman@ccmailpc.ctron.com  CHILE-HEADS
ARCHIVES  From the Chile-Heads recipe list.  Downloaded from Glen's MM
Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 97
Calories From Fat: 33
Total Fat: 4.7g
Cholesterol: 0mg
Sodium: 930.4mg
Potassium: 527mg
Carbohydrates: 17.8g
Fiber: 3.6g
Sugar: 6.4g
Protein: 2.6g