Veggie-Surimi Sushi

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

This is a great introduction to sushi. The ingredients are familiar, and the flavor is mild. Kids love it.

Ingredients

• 2 cups sushi rice or other short-grain rice
• 1/3 cup seasoned rice vinegar
• 1 1/2 teaspoons salt
• 6 nori sheets
• 12 (1/4-inch) slices peeled avocado
• 12 (1/4-inch) julienne-cut carrot strips
• 12 (1/4-inch) julienne-cut seeded peeled cucumber strips
• 6 imitation crab sticks, halved lengthwise

Directions

1. Prepare rice according to package directions.
2. Stir in vinegar and salt; cool.
3. Cut off top quarter of nori sheets along with short end.
4. Discard remaining pieces.
5. Place 1 nori sheet, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you.
6. Pat 1 cup rice over nori with moist hands, leaving a 1-inch border on one long end of nori.
7. Arrange 2 avocado slices, 2 carrot strips, 2 cucumber strips, and 2 crab halves along top third of rice-covered nori.
8. Lift edge of nori closest to you; fold over filling.
9. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll.
10. Continue rolling to top edge; press mat to seal sushi roll.
11. Let rest, seam side down, 5 minutes.
12. Slice crosswise into 8 pieces.
13. Repeat procedure with remaining nori, rice, avocado, carrot, cucumber, and crab sticks.

Yield: 6 servings (serving size: 8 pieces)