Veggie Maki Rolls
12 sheets of Nori seaweed
6 cups of cooked, seasoned sushi rice (short grain brown rice seasoned with rice vinegar and a little sugar)
2 carrots, peeled and cut into very thin strips
12 asparagus stalks, roasted
1 English cucumber, seeded and cut into thin strips
3 green onions (scallions)
wasabi powder (follow directions to prepare wasabi for each table/student.)
gluten-free, low sodium tamari (soy sauce)
Slice the cucumber in half lengthwise, scoop the seeds using a spoon. Slice the carrots, cucumbers and green onion into long thin strips. Place a sheet of Nori on a flat work surface, rough side UP. Dip fingers in the water, tap on a towel, and spread an EVEN layer of sushi rice (about ½ cup) over the entire sheet of Nori, leaving a 1 inch margin at the top and bottom. Be careful not to smash the rice, just spread. Place one length of carrot, one length of cucumber, on strip of green onion, and one asparagus stalk in a horizontal strip about 2 inches from the edge closest to you. Roll the Nori up in a tight roll, applying pressure as you roll. Run a wet finger over the loose edge to seal it closed. Gently press and hold. Dip knife in water and shake off excess. Cut off about ½ inch off of the ends, then slice into 1/2 inch sushi rolls. Be sure to dip and shake knife each time.
Arrange pieces attractively on a plate. Serve with wasabi paste and tamari (soy) sauce for dipping.
Ingredients for sushi rice:
3 cups of short grain brown rice
½ of a cup of rice vinegar (use rice vinegar only)
2 tablespoons of sugar
2 teaspoons of salt
Cook rice according to package directions. Meanwhile, Mix vinegar, sugar, salt together in a small pot, over medium heat until all solids are mixed in. When rice is cooked, fold vinegar into warm rice. Mix well. That should take a minute or two. Let the rice cool down until it reaches room temperature.
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