Avocado, Scallion
& Basil Roll
Makes 1 roll
Equipment needed: sushi rolling mat 1½ cups Perfect Sushi Rice (page 18)
¼avocado, peeled, pitted and thinly sliced
1scallion, thinly sliced
6to 7 fresh basil leaves
bowl of cold water (to help in rolling sushi)
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
Unwrap the sushi mat and then, with a clean and sharp knife, cut into 8 pieces.
Serve with pickled ginger, wasabi and light 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
Makes 1 roll
Equipment needed: sushi rolling mat
1 sheet nori
1 cup Perfect Sushi Rice (page 18)
4steamed shrimp, halved (see steaming chart on page 12)
2asparagus spears, blanched and halved horizontally
1 to 2 tablespoons toasted sesame seeds bowl of cold water (to help in rolling sushi)
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
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.
Serve with pickled ginger, wasabi and light 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
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