Recipe - Vegetarian Sushi

One half cup Rice vinegar
2 tablespoon Toasted sesame oil
1 cup Cucumber strips
1 cup Cooked sweet potatoes
2 cup Cooked shortgrain rice
4 Sheets nori sea vegetable
2 tablespoon Toasted sesame seeds

8 SERVINGS DAIRYFREE

Since cooked rice is always on hand in Steven Sea gal's kitchen, chef
Tiffany Brown's sushi is a natural choice for lastminute lunches and
spuro fthemoment entertaining.

In medium mixing bowl, combine rice vinegar and sesame oil. Add cucumber
strips, stir carefully, and let marinate for 3 to 4 hours. Remove from
marinade and drain briefly.

With hand mixer or blender, whip sweet potatoes until smooth and creamy.

To prepare sushi: Lay a piece of plastic wrap on a flat surface. Place 1/2
cup of rice on plastic wrap and press our to the size of a sheet of non.
Place a sheet of non on top of rice, and then spread One fourth cup whipped sweet
potatoes on non; sprinkle with sesame seeds. Arrange One fourth cup cucumber
strips in center. Leaving plastic wrap in place, roll up from the outside
and dampen edge to seal (rice will be on the outside of the roll). Let
chill for several hours before slicing.

Slice with a damp knife into 1/2inchthick slices and arrange on a serving
platter. Serve cold.

PER SERVING: 136 CAL.; 2G PROT.; 3G TOTAL FAT (0 SAT. FAT); 21G CARB.; 0
CHOL., 6MG SOD., 1G FIBER

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Feb 26, 1999.

Recipe by: Vegetarian Times, March 1999, page 34

Converted by MM_Buster v2.0l.