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Name: Veggie Sushi
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Pickled ginger; 3 1/2 c Sushi rice or short grain rice; sheets Nori seaweed; 4 c Sushi rice; 2 Avocados (up to 3); 1 pn Salt and sugar; Wassabi; 1/2 Cucumber; 4 1/2 c Water

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INGREDIENTS

Pickled ginger
3 1/2 c Sushi rice ; or short grain rice
sheets Nori seaweed
4 c Sushi rice
2 Avocados ; (up to 3)
1 pn Salt and sugar
Wassabi
SUSHI RICE
1/2 Cucumber
4 1/2 c Water

Servings

INSTRUCTIONS

Take a sheet of nori and cut it in 1/2 put rice along length of nori but leave 1 cm boder on sides. Slice Avocado and cucumber into long strips and place 1 or 2 srips on the center of the rice. add a small dot of wassabi. Roll the nori into a log, using a bamboo roller, or try to do it by hand. (like you do with playdough) Press firmly, making a tight roll. Cut roll into 4-6 rounds. Arrange on a pretty platter and serve within an hr or 2. Dip pieces into soy sauce at the table and enjoy. Sushi Rice: pour the ingredients into a saucepan and soak for 1/2 hr. Heat the water untill boiling, and reduce heat and cook for 10 minutes. Let simmer for 10 minutes with cover on. Toss with sushi rice vinegar and cool with a fan. Posted to JEWISH-FOOD digest by Gillian Saidman < on Apr 27, 1998

NOTES

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Veggie Sushi

Pickled ginger
3 1/2 c Sushi rice or short grain rice
 sheets Nori seaweed
4 c Sushi rice
2 Avocados (up to 3)
1 pn Salt and sugar
 Wassabi
 SUSHI RICE
1/2 Cucumber
4 1/2 c Water

Take a sheet of nori and cut it in 1/2 put rice along length of nori but  leave 1 cm boder on sides. Slice Avocado and cucumber into long strips and  place 1 or 2 srips on the center of the rice. add a small dot of wassabi.  Roll the nori into a log, using a bamboo roller, or try to do it by hand.  (like you do with playdough) Press firmly, making a tight roll. Cut roll  into 4-6 rounds. Arrange on a pretty platter and serve within an hr or 2.    Dip pieces into soy sauce at the table and enjoy.    Sushi Rice: pour the ingredients into a saucepan and soak for 1/2 hr. Heat  the water untill boiling, and reduce heat and cook for 10 minutes. Let  simmer for 10 minutes with cover on. Toss with sushi rice vinegar and cool  with a fan.  Posted to JEWISH-FOOD digest by Gillian Saidman <<saidman@total.net> on Apr  27, 1998

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Nutrition

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Serving Size: 1 Serving (3102g)
Recipe Makes: 1

Calories: 2850
Calories from Fat: 561 (20%)

Amt Per Serving		% DV

	Total Fat 62.3g	83 %
	Saturated Fat 9.5g	47 %
	Monounsaturated Fat 40.4g
	Polyunsanturated Fat 8.2g
Cholesterol 0mg		0 %
Sodium 202.2mg		7 %
Potassium 2613.1mg		69 %
Total Carbohydrate 522.4g		154 %
	Dietary Fiber 27.7g	111 %
	Sugars, other 494.7g
Protein 48.7g		70 %
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: 2850

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