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Nutritional Info
  • Servings Per Recipe: 42
  • Amount Per Serving
  • Calories: 14.2
  • Total Fat: 0.7 g
  • Cholesterol: 0.3 mg
  • Sodium: 5.8 mg
  • Total Carbs: 1.7 g
  • Dietary Fiber: 0.2 g
  • Protein: 0.3 g

View full nutritional breakdown of Vegetable "Sushi" calories by ingredient
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Vegetable "Sushi"

Submitted by: LAVNDRBLU
Vegetable

Introduction

Great appetizer. You can substitute any colorful veggie combo or use any rice. If you use "sticky" rice you could eliminate the mayo. Great appetizer. You can substitute any colorful veggie combo or use any rice. If you use "sticky" rice you could eliminate the mayo.
Number of Servings: 42

Ingredients

    .5 cup water
    .5 cup minute rice
    2 tbls raw carrot, finely chopped
    1 tbls minced scallion (green onion)
    1 tbls pimiento, finely chopped
    3 tbls mayo
    3 medium cucumbers, (~ 8oz each)

    Dipping Sauce
    2 tbls soy sauce
    1 tbls water
    1 tbls grated ginger root or ginger powder
    1 tsp granulated sugar

Directions

Prepare rice as directed on package and let cool. Add carrot, onion, pimiento, and mayo; mix well. Remove thin strips of peel from cucumber with peeler. Cut cucumbers in half crosswise; scoop out seeds and dry inside with paper towell. Firmly stuff cucumber halves with rice mixture. Wrap each half in plastic wrap and refrigerate for at least one hour or until ready to serve. Mix dipping sauce ingredients. Slice cucumbers into 3/8 inch rounds and arrange on serving dish with dipping sauce. Makes about 42 slices.

Number of Servings: 42

Recipe submitted by SparkPeople user LAVNDRBLU.






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