| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Jude1 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Short grain rice |
| 2 |
c |
And 4 tbs water |
| 5 |
tb |
Sushi vinegar |
|
|
Carrot |
|
|
Avocado |
|
|
Celery |
|
|
Nori; (sheets of dried |
|
|
; seaweed) |
|
|
Pink ginger |
|
|
Wasabi |
INSTRUCTIONS
Prepare the rice. Wash it thoroughly, then put the rice in a pot with the
water; bring it to the boil, then leave to simmer for 15 minutes with the
lid on.
Turn off the heat and put the rice in a non-metal bowl.
Stir in the Sushi vinegar and let it cool.
Prepare the fillings by chopping up the vegetables into thin slices.
To assemble, use a sushi mat.
Put the nori on top.
Put a row of rice across plus fillings (add pink ginger and wasabi if
desired).
Wet end edge and roll up carefully.
Leave the sushi rolls in the fridge.
Slice with a sharp knife before serving.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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