Vegetable Sushi
Yield: 4 people
Materials
- 1 cup brown rice, short grain dry
- 1.5 cup water
- 2 tablespoons rice vinegar
- 1 teaspoon Splenda
- 1/2 teaspoon ginger minced
- 2 cups cucumber peeled and sliced
- 4 ounce red pepper sliced
- 1 carrot julienned, steamed, and iced
- 1 ounce wasabi paste
- 1 ounce scallion
- 4 spears asparagus steamed and iced
- 4 nori sheets
- 1 ounce ginger picked
Instructions
- Soak rice in cold water for 20 minutes. Drain
- In a stockpot bring to boil 1 ½ cups water, Splenda, vinegar and ½ teaspoon ginger
- When water is boiling add rice. Lower heat and cover
- Cook until rice is soft on low heat, about 35 minutes. Let rice cool
- Lay out Nori and place rice on top, leaving 1/3 of Nori uncovered
- Lay in cucumber, carrot, asparagus, red pepper, scallion and pickled ginger
- Roll tight
- Serve with rice vinegar and Wasabi paste