Veggie-Surimi Sushi

This is a great introduction to sushi. The ingredients are familiar, and the flavor is mild. Kids love it.

Yield: 6 servings (serving size: 8 pieces)

Ingredients

• 2  cups  sushi rice or other short-grain rice
• 1/3  cup  seasoned rice vinegar
• 1 1/2  teaspoons  salt
• 6  nori (seaweed) sheets
• 12  (1/4-inch) slices peeled avocado
• 12  (1/4-inch) julienne-cut carrot strips
• 12  (1/4-inch) julienne-cut seeded peeled cucumber strips
• 6  imitation crab sticks, halved lengthwise

Preparation

Prepare rice according to package directions. Stir in vinegar and salt; cool.

Cut off the top quarter of nori sheets along short end. Place 1 nori sheet, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you. Pat 1 cup rice over nori with moist hands, leaving a 1-inch border on one long end of nori.

Arrange 2 avocado slices, 2 carrot strips, 2 cucumber strips, and 2 crab halves along the top third of the rice-covered nori.

Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam side down, 5 minutes. Slice crosswise into 8 pieces. Repeat procedure with remaining nori, rice, avocado, carrot, cucumber, and crab sticks.

Nutritional Information

Calories:

345 (11% from fat)

Fat:

4.4g (sat 0.7g,mono 2.5g,poly 0.7g)

Protein:

10.4g

Carbohydrate:

64.7g

Fiber:

3.9g

Cholesterol:

19mg

Iron:

3.4mg

Sodium:

883mg

Calcium:

32.6mg