Cucumber Avocado Jalapeno sushi
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
noribrown sushi ricecucumberavocadojalapenogreen onion, green part onlysesame seedswasabi
instructions for assembly
I make my rice in a rice cooker, using the instructions for preparation that came with the cooker. I got my brown rice at Sunflower Market in the bulk food area. Cooked the rice and I used balsamic vinegar instead of rice vinegar because it's sweeter and then I don't have to add sugar to the rice vinegar to make it sushi-ready. I made two kinds of rolls, traditional and inside-out style. Look up a video of how it's done because it's hard to articulate and is best learned upon visual observation. So, I wet the nori sheet and carefully put it flat on the mat. I scooped the rice with my hand and spread it out over the nori. Pat it down and even it out, and it should be about 1/3 inch thick. For the traditional rolls, I put the veggies across the rice in a little row down the middle, and sprinkle a row of sesame seeds along the veggie row. For inside-out rolls, I flip the nori-rice so the rice is on the bottom and the veggies go directly on the nori. Roll up accordingly, keep it tight! Take the roll out of the mat and cut it into bites using a sharp, wet knife.
I like it with wasabi. sometimes I add a tiny line of it before I roll it up, otherwise I eat the rolls with a large dollop on the side for mixing with soy sauce and dipping in. I get the wasabi in a tube, available at Asian markets and some traditional grocery stores.
this dish is . . . .
tricky at first, takes practice to roll a tight roll, and to get that sushi rice right
veg*an
low in fat and calories
spicy (if you choose spicy jalapenos)
needing some protein, any suggestions?
Number of Servings: 1
Recipe submitted by SparkPeople user BRANDIWINE84.
I make my rice in a rice cooker, using the instructions for preparation that came with the cooker. I got my brown rice at Sunflower Market in the bulk food area. Cooked the rice and I used balsamic vinegar instead of rice vinegar because it's sweeter and then I don't have to add sugar to the rice vinegar to make it sushi-ready. I made two kinds of rolls, traditional and inside-out style. Look up a video of how it's done because it's hard to articulate and is best learned upon visual observation. So, I wet the nori sheet and carefully put it flat on the mat. I scooped the rice with my hand and spread it out over the nori. Pat it down and even it out, and it should be about 1/3 inch thick. For the traditional rolls, I put the veggies across the rice in a little row down the middle, and sprinkle a row of sesame seeds along the veggie row. For inside-out rolls, I flip the nori-rice so the rice is on the bottom and the veggies go directly on the nori. Roll up accordingly, keep it tight! Take the roll out of the mat and cut it into bites using a sharp, wet knife.
I like it with wasabi. sometimes I add a tiny line of it before I roll it up, otherwise I eat the rolls with a large dollop on the side for mixing with soy sauce and dipping in. I get the wasabi in a tube, available at Asian markets and some traditional grocery stores.
this dish is . . . .
tricky at first, takes practice to roll a tight roll, and to get that sushi rice right
veg*an
low in fat and calories
spicy (if you choose spicy jalapenos)
needing some protein, any suggestions?
Number of Servings: 1
Recipe submitted by SparkPeople user BRANDIWINE84.
Nutritional Info Amount Per Serving
- Calories: 11.6
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 10.6 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 1.2 g
- Protein: 1.2 g
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