nutritional information

Per Roll:

  • Calories: 77
  • Protein: 3 g
  • Total Fat: 1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 12 g
  • Cholesterol: 0 mg
  • Sodium: 219 mg
  • Fiber: 1 g
  • Sugar: 1 g
Vegan

Sushi Rolls

Sushi Rolls

Makes 30 rolls

A bamboo sushi mat (found in Asian markets and cookware stores) or plastic wrap can be used to make these rolls.
Ginger-Soy Dipping Sauce
  • ¼ cup mirin
  • ¼ cup rice wine vinegar
  • 3 ½ Tbs. low-sodium soy sauce
  • 1 tsp. dark sesame oil
  • 1 tsp. grated fresh ginger
  • ½ tsp. chili oil
Sushi Rolls
  • 1 ½ lb. asparagus spears, trimmed
  • 4 Tbs. rice wine vinegar
  • 1 ½ Tbs. sugar
  • 1 ½ tsp. salt
  • 4 cups cooked short grain rice
  • 6 to 8 nori sheets (toasted seaweed)
  • 3 Tbs. toasted sesame seeds
  • 6 oz. smoked or baked teriyaki tofu, cut into ¼-inch-thick strips
  • 2 carrots, shredded (about 1 cup)

1. To make Ginger-Soy Dipping Sauce: Combine all ingredients in small bowl.

2. Cook asparagus in pot of boiling salted water 3 minutes. Drain.

3. Stir together vinegar, sugar, and salt in bowl. Add to rice, and mix well.

4. To assemble Sushi Rolls: Place one nori sheet shiny side down on bamboo mat or sheet of plastic wrap. Spread with ½ cup rice, leaving ½-inch border along edges. Sprinkle with 1 tsp. sesame seeds. Place 2 asparagus just below center, top with tofu and 2 Tbs. carrots. Pull border of nori over rice, using mat as aid, and roll into tight cylinder. Repeat with remaining ingredients. Chill up to 3 hours. Slice rolls into 6 to 7 pieces with sharp knife. Serve with Ginger-Soy Dipping Sauce.

May/June 2006 p.85

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