Vegetable-Filled Rolled Sushi Recipe

Vegetable-Filled Rolled Sushi

Makes 24 rolls

You can prepare these rolls up to one day ahead. Do not cut the completed rolls; wrap them in plastic and cut just before serving. For easy assembly you’ll need a bamboo rolling mat available at specialty cookware shops and Asian markets.

4 to 5 Tbs. rice vinegar
1 to 2 Tbs. superfine sugar
3 cups cooked short-grain brown rice
2 green onions, white part only minced
2 Tbs. toasted sesame seeds
4 sheets nori
mashed yams sprinkled with soy sauce
cooked spinach

In large glass bowl, mix vinegar and sugar. Add rice in fourths, stirring well after each addition. Stir in green onions and sesame seeds.
Hold a sheet of nori with tongs and toast by waving it above an open flame, or place it in a frying pan over high heat until crisp and fragrant. Place nori, shiny side down, on a sushi mat or dish towel. With fingertips, spread approximately 3/4 cup rice over nori to make a thin layer, leaving 1/2 inch around edges uncovered. Make a lengthwise groove in center of rice; place filling in groove.
Lift edge of mat or towel; roll nori away from you, tucking firmly as you go and taking care not to catch mat or towel in roll. When rolled, slightly moisten edge of nori; press to seal. Place roll, seam side down, on a firm surface and cut into 6 pieces with a sharp, moistened knife. Serve with Sesame-Miso Sauce (recipe follows).