California Sushi Rolls

Roll your own low-fat sushi with a combination of fillings. Finish it off by dipping in a ginger-based sauce.



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Ingredients
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    2   sheets 
    nori (seaweed) (each about 8 inches square)
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    1   
    recipe Sushi Rice Filling
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    Desired fillings (such as small carrot, zucchini, or cucumber sticks; avocado slices; flake-style imitation crab meat; smoked salmon (lox-style); and/or small peeled, deveined, and cooked shrimp)
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    recipe Honey Ginger Sauce
Sushi Rice Filling
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    1/2  cup 
    short grain rice
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    1   cup 
    cold water
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    2   tablespoons 
    rice vinegar
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    1/4  teaspoon 
    salt
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    1/4  cup 
    finely chopped carrot
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    1   tablespoon 
    sugar
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    1   tablespoon 
    sake or dry sherry (optional)

Honey-Ginger Sauce
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    1/3  cup 
    honey
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    1/4  cup 
    water
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    2   tablespoons 
    plum sauce
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    2   tablespoons 
    soy sauce
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    1  2  inch 
    piece fresh ginger, peeled and thinly sliced


Directions
1.
Lay seaweed on a sushi mat lined with plastic wrap; with damp fingers, spread 1 cup of the Sushi Rice over each sheet to within 1 inch of the edge at one end. Arrange desired vegetable or seafood fillings just below center.
2.
Roll seaweed toward the 1-inch unfilled edge. (To shape a tight even roll, place your hands under the edge of the mat closest to you. While carefully lifting the edge of the nori, roll the rice-topped seaweed away from you.) Press unfilled edge over top, brushing with water to seal, if necessary.
3.
Cut each roll into 6 pieces; arrange on a platter. If desired, cover and chill for up to 4 hours. Serve with Honey-Ginger Sauce.
4.
Makes 12 sushi rolls.
Sushi Rice Filling
1.
In a fine-mesh sieve wash rice under cold running water, rubbing grains together with your fingers. In a small saucepan combine rinsed rice, cold water, rice vinegar, and salt. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes (rice should be sticky). Remove from heat; stir in carrot, sugar, and if desired,sake or dry sherry. Cover and cool about 45 minutes or until room temperature. (Rice can be prepared ahead; cover and chill for up to 3 days.) Makes about 2 cups.

Honey-Ginger Sauce
1.
In a small saucepan combine honey, water, plum sauce, soy sauce, and ginger. Bring to boiling, stirring frequently; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until slightly thickened. Strain into a small bowl; cool. Cover and chill. Makes a scant 3/4 cup.

Nutrition information
Per Serving: cal. (kcal) 89, Fat, total (g) 1, chol. (mg) 2, carb. (g) 18, fiber (g) 1, pro. (g) 3, sodium (mg) 539, Percent Daily Values are based on a 2,000 calorie diet
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