Sprout Sushi

I am practicing for an Asian-themed dinner party coming up in June. As an appetizer, I wanted to serve a recipe I saw in Vegetarian Times for Spicy Broccoli Sprout Sushi. A variety of sprouts could be used but this recipe called for the peppery broccoli sprout.

• 1 cup sushi rice, rinsed and drained (I found it in the bulk foods section of Whole Foods)
• 1 cup water
• Nori sheets
• Avocado, sliced
• Red bell pepper, thinly sliced
• Baked tofu (I used teriyaki flavored), cut into thin strips
• Broccoli sprouts (Safeway)
• Soy sauce and wasabi for dipping

1. Place rinsed and drained sushi rice in a saucepan with the water. Bring to a boil. Cover, reduce heat to low and simmer until the water is absorbed.
2. Remove rice from heat and let cool for about 20 minutes.
3. Stir in rice vinegar
4. Lay a nori sheet on a sushi mat. Have a bowl of water and a towel close by.
5. Spread rice over the nori sheet. With moistened fingers press the rice down. Cover the sheet with rice but leave about an inch and a half at the top uncovered.
6. Lay a few slices of avocado, bell pepper, and tofu across the center. Cover with sprouts
7. Brush edges of nori with water.
8. Tightly roll nori until just the uncovered top is showing. Moisten with wet fingers and complete roll.
9. Slice and serve with wasabi and soy sauce.

The results were pretty good but we decided that they were a little bland. I made another roll this time using some pre-cooked salad shrimp. I rinsed the shrimp, added some lime juice, a bit of soy sauce, and a dash of Vietnamese hot sauce. These were better. Now that I know how to do this I can experiment some more with other ingredients.


You can search YouTube for sushi rolling directions.