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Name: Vegetarian Sushi
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1/2 c Rice vinegar; 4 sheets nori; 1 c Cucumber julienned; 1 c sweet potatoe Cooked; 2 c short-grain rice Cooked; 2 tb Toasted sesame seeds; 2 tb Toasted sesame oil

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INGREDIENTS

1/2 c Rice vinegar
4 sheets nori
1 c Cucumber ; julienned
1 c sweet potatoe ; Cooked
2 c short-grain rice ; Cooked
2 tb Toasted sesame seeds
2 tb Toasted sesame oil

Servings

INSTRUCTIONS

8 SERVINGS DAIRY-FREE Since cooked rice is always on hand in Steven Sea gals kitchen, chef Tiffany Browns sushi is a natural choice for last-minute lunches and spur-o f-the-moment entertaining. In medium mixing bowl, combine rice vinegar and sesame oil. Add cucumber strips, stir carefully, and let marinate for 3 to 4 hours. Remove from marinade and drain briefly. With hand mixer or blender, whip sweet potatoes until smooth and creamy. To prepare sushi: Lay a piece of plastic wrap on a flat surface. Place 1/2 cup of rice on plastic wrap and press our to the size of a sheet of non. Place a sheet of non on top of rice, and then spread 1/4 cup whipped sweet potatoes on non; sprinkle with sesame seeds. Arrange 1/4 cup cucumber strips in center. Leaving plastic wrap in place, roll up from the outside and dampen edge to seal (rice will be on the outside of the roll). Let chill for several hours before slicing. Slice with a damp knife into 1/2-inch-thick slices and arrange on a serving platter. Serve cold. PER SERVING: 136 CAL.; 2G PROT.; 3G TOTAL FAT (0 SAT. FAT); 21G CARB.; 0 CHOL., 6MG SOD., 1G FIBER By Kathleen on Feb 26, 1999. Recipe by: Vegetarian Times, March 1999, page 34

NOTES

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Vegetarian Sushi

1/2 c Rice vinegar 
4 sheets nori 
1 c Cucumber julienned
1 c sweet potatoe Cooked
2 c short-grain rice Cooked
2 tb Toasted sesame seeds 
2 tb Toasted sesame oil

8 SERVINGS DAIRY-FREE    Since cooked rice is always on hand in Steven Sea gals kitchen, chef  Tiffany Browns sushi is a natural choice for last-minute lunches and  spur-o f-the-moment entertaining.    In medium mixing bowl, combine rice vinegar and sesame oil. Add cucumber  strips, stir carefully, and let marinate for 3 to 4 hours. Remove from  marinade and drain briefly.    With hand mixer or blender, whip sweet potatoes until smooth and creamy.    To prepare sushi: Lay a piece of plastic wrap on a flat surface. Place 1/2  cup of rice on plastic wrap and press our to the size of a sheet of non.  Place a sheet of non on top of rice, and then spread 1/4 cup whipped sweet  potatoes on non; sprinkle with sesame seeds. Arrange 1/4 cup cucumber  strips in center. Leaving plastic wrap in place, roll up from the outside  and dampen edge to seal (rice will be on the outside of the roll). Let  chill for several hours before slicing.    Slice with a damp knife into 1/2-inch-thick slices and arrange on a serving  platter. Serve cold.    PER SERVING: 136 CAL.; 2G PROT.; 3G TOTAL FAT (0 SAT. FAT); 21G CARB.; 0  CHOL., 6MG SOD., 1G FIBER        By Kathleen <schuller@ix.netcom.com> on Feb 26, 1999.    Recipe by: Vegetarian Times, March 1999, page 34

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Nutrition

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Serving Size: 1 Serving (122g)
Recipe Makes: 8

Calories: 301
Calories from Fat: 72 (24%)

Amt Per Serving		% DV

	Total Fat 8g	11 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 3.3g
Cholesterol 0mg		0 %
Sodium 17.9mg		1 %
Potassium 169.1mg		4 %
Total Carbohydrate 51g		15 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 48.2g
Protein 4.6g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 301

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