You’ll love this dazzling collection of vegetarian sushi featuring traditional and contemporary sushi recipes. Step-by-step instructions with 62 recipes and over 80 gorgeous color photos. Hardcover
Reg $18.95~:Special $12.95 with purchase of Organic Sushi Kit
Special Offer! Buy an Organic Sushi Kit and get our favorite Vegetarian Sushi cookbook for only $12.95 (reg. $18.95)
Organic Sushi Kit
$ave on sushi supplies with our Organic Sushi Kit. Everything you need to make tasty sushi at home.
• Sushi Nori 10 pack
• Sushi Rice Organic 2lbs
• Sushi Ginger 6oz
• Wasabi Powder 2.5oz
• Johsen Shoyu Organic 10oz
• Sushi Rolling Mat
• Soy Dipping Dish
• Sushi Instructions
$42.00 value! Item #4001 Only: $35.95
Offer expires: 7.9.09
Vegetarian Sushi by Brigid Treloar
I teaspoon wasabi paste 2 tablespoons mayonnaise ½ small avocado. finely diced I scallion (shallot/spring onion), green part only. finely sliced I cup (5 OZ/150g) Sushi rice I sheet nori. cut into 1-inch by 5-inch (2.5-cm by 13-cm) strips I teaspoon toasted black sesame seeds ¼ small English (hothouse) cucumber. seeded and finely sliced. skin on ¼ cup (2 fl oz/60-ml) Japanese soy sauce 2 teaspoons beni-shoga (pickled ginger) finger bowl: water with a splash of rice vinegar
Mix wasabi and mayonnaise until smooth. Carefully fold in avocado and scallion. Dip both hands in finger bowl, shaking off excess. Gently shape about one tablespoon of rice into a small oval or rectangle. Place one nori strip against rice, shiny side out. Press gently and continue to wrap strip around rice ball. Use a grain of rice to seal overlapped ends of nori.
Cover top of rice with avocado mixture. Sprinkle with sesame seeds. Tuck 3-4 cucumber slices in at one end. Repeat for remaining sushi. Serve with soy sauce and beni-shoga.
Variation Use 2 teaspoons of rice and smaller nori strips to make mini battleship sushi.