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23
AVOCADO, SCALLION
& BASIL ROLL
Function: Sushi
Makes 1 roll
Equipment needed: sushi rolling mat
1½ cups Perfect Sushi Rice (preceding
recipe)
¼ avocado, peeled, pitted and thinly
sliced
1 green onion, thinly sliced
6 to 7 fresh basil leaves
Bowl of cold water (to help in
rolling sushi)
Pickled ginger, wasabi and soy sauce,
for serving
1. Cover the sushi mat with plastic wrap (to
prevent sticking). Wet hands with cold water
and press sushi rice onto covered mat. Place
the avocado, scallion and basil leaves in a thin
horizontal line across the middle of the rice.
Wet hands again with the water and, with the
help of the sushi mat, roll the rice toward you
in a jelly-roll fashion. Be sure to roll tightly, but
without too much pressure, to ensure an even
sushi roll.
2. Unwrap the sushi mat and then, with a clean
and sharp knife, cut into 8 pieces.
3. Serve with pickled ginger, wasabi and soy
sauce.
Nutritional information per roll:
Calories 353 (16% from fat) • carb. 71g • pro. 8g
fat 7g • sat. fat 1g • chol. 0mg • sod. 179mg
calc. 22mg • fiber 5g
SHRIMP & ASPARAGUS
ROLL
Functions: Sushi & Steam
Makes 1 roll
Equipment needed: sushi rolling mat
1 sheet nori
1 cup Perfect Sushi Rice (page 22)
4 steamed shrimp, halved (see steaming
chart on page 14)
2 asparagus spears, steamed for 4
minutes
1 to 2 tablespoons toasted sesame seeds
Bowl of cold water (to help in
rolling sushi)
Pickled ginger, wasabi and soy sauce,
for serving
1. Cover the sushi mat with plastic wrap (to
prevent sticking). Lay the nori on top of the
covered mat. Wet hands with cold water and
press sushi rice on top of the nori, leaving a
1-inch space on the bottom of the nori, closest
to you. Place the shrimp and asparagus spears
in a thin horizontal line across the middle of
the rice. Wet hands again with the water and,
with the help of the sushi mat, roll the rice
toward you in a jelly-roll fashion. Be sure to roll
tightly, but without too much pressure, to
ensure an even sushi roll.
2. Unwrap the sushi mat. Place the toasted
sesame seeds on a clean plate. Roll the sushi
roll in the toasted sesame seeds to cover.
Using a clean and sharp knife, cut into 8
pieces.
3. Serve with pickled ginger, wasabi and soy
sauce.
Nutritional information per roll:
Calories 270 (14% from fat) • carb. 47g • pro. 13g
fat 4g • sat. fat 1g • chol. 43mg • sod. 165mg
calc. 27mg • fiber 3g
SUSHI CUPS/BOWL
Think outside the roll with these fun sushi cups (or
bowl, if you are looking for a quick and easy alterna-
tive). They take a lot less precision and you can fill
them with your favorite fillings. Here we give a colorful
selection of vegetables and fruit to make an impres-
sive presentation. This recipe is easily adaptable – add
in marinated tofu, steamed shrimp or salmon, etc.
Function: Sushi
Makes 6 servings (for sushi cups) or
3 servings (for sushi bowl)
Nori strips
1½ cups Perfect Sushi Rice (page 22)
Bowl of cold water (to help in forming
the sushi cups – not necessary if
making a Sushi Bowl)
1 tablespoon rice vinegar
¼ medium carrot, cut into matchsticks
1 radish, cut into matchsticks
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