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Active Time: 20 Minutes
Total Time: 20 Minutes
Yield: Makes 40 pieces
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| We use the term "spa" loosely - the colors and textures of this roll remind us of our time living in California. The sweet-sour ginger is a great contrast to the creamy avocado. We like to give the roll a smear of chili-garlic sauce to give the ginger an extra burst of heat. |
RECIPE INGREDIENTS
| 5 dried nori sheets, halved crosswise |
| 5 cups Sushi Rice (see recipe) |
2 ounces assorted sprouts (such as radish, alfalfa, onion) |
| 1 firm ripe avocado, peeled, pitted, cut into 1/4-inch-thick strips |
| 2 ounces pickled ginger, drained |
| 2 1/2 teaspoons chili sauce, optional |
Accompaniments: soy sauce, wasabi paste, pickled ginger |
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Other necessary recipes:
Sushi Rice
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DIRECTIONS
Place nori shiny-side down on bamboo sushi mat. Using rice paddle, spread 1/3 cup Sushi Rice over nori forming 1/4-inch thick layer and leaving 1/2-inch border on long sides. Arrange 1/10 of sprouts, avocado and pickled ginger horizontally down center of rice. Drizzle 1/2 teaspoon chili-garlic sauce over fillings.
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Starting with long edge nearest you and using bamboo mat as aid, roll rice-coated nori around fillings jelly-roll style. Using gentle pressing motion, compress roll forming round or square roll. Remove mat. Using very sharp knife, cut roll crosswise in half. Cut each half into 2 pieces, forming 4 pieces total. Repeat with remaining nori, rice, sprouts, avocado, ginger and chile-garlic sauce.
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Serve sushi with accompaniments.
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Recipe created exclusively for Cooking.com by Robert Danhi and Estrellita-Leong Danhi.
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Serving size = 1 piece
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Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 40 pieces
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