Meditation & Health #13-Veggie Maki Rolls
Veggie Maki Rolls
2 cups cooked brown rice, cooled
1/4 cup (60 ml) rice vinegar
1/4 cup (60 ml) sugar
1/2 tsp (5 ml) salt
1/4 English cucumber, sliced into thin strips,Lengthwise
1/2 large carrot, grated
1 small beet, grated
1 avocado, thinly sliced
1/2 cup (125 ml) pea shoots
6 sheets non (seaweed)
Soy sauce, for dipping maki rolls
About the Chef:
Chef Barb Finley, founder of Project CHEF, teaches elementary-school children about healthy food in Vancouver, B.C., Canada.
Combine rice, rice vinegar, sugar and salt, tossing gently. Place cucumber, carrot, beets, avocado and pea shoots in separate bowls. Arrange the bowls and the rice, maki roller (small bamboo mat or plastic wrap) and small bowl of water at your work station.
Place a sheet of nori, shiny side down, on a maki roller (or plastic wrap).
Wet your fingers in the bowl of water, pick up about 3/4 cup (175 ml) of rice and evenly spread over the nori, leaving a strip of nori at the top and bottom without rice.
In a thin strip at the bottom third of the rice, lay 2 cucumber strips end to end, then avocado, tablespoon of carrot and beet, a few pea shoots and press into rice.
Using the maki roller, roll the nori and the ingredients away from you. Roll the bottom edge of the mat up and over the filling so that the bottom edge of the nori is touching the rice on the other side of the filling. Roll as tightly as you con without tearing the nori, pressing on the nori to shape it and tighten the roll.
Moisten the top edge of the nori sheet with a little water to close and finish rolling. Wrap the maki roller around the sushi and press lightly with both hands.
Place maki roll on a plate, seam side down. Repeat the steps to make 5 more rolls. Cut the rolls into 2-inch (5 cm) long pieces. Chill. Serve with soy sauce.