MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: PARTY SUSHI ROLLS
  Categories: Japanese, Appetizers, Diabetic
       Yield: 6 servings
  
       2 c  White, Short-Grain Rice,
            -preferably Japanese
       3 c  Water (or according to rice
            -package directions)
   3 1/2 tb Rice Vinegar -or- White
            -Vinegar
       1 tb Sugar
   1 1/2 ts Salt
  
   Sushi, a representative food of Japan, is a vinegared rice garnished
   with an assortment of fresh vegetables, fish and seasonings. You'll
   find many of the ingredients ... and the bamboo mat ... at an
   Oriental food store.
   
   RICE:
   
   Cook rice in water for about 25 minutes or until all the liquid is
   absorbed. Spread rice evenly over bottom of a large glass or wooden
   bowl.
   
   Mix vinegar, sugar and salt together in a small bowl.
   
   Sprinkle vinegar mixture generously over the rice.  You may not need
   all the vinegar mixture. The rice should remain somewhat dry.
   
   With a large wooden spoon, mix rice with a slicing motion.
   
   Leave the rice in the bowl, covered with a damp cloth.
   
   ROLLS:
   
   1 pk Nori Seaweed, large or medium (Quality nori seaweed must be
   crisp. Look for a well-sealed package.) 1 Bamboo Mat, medium or
   large, for rolling sushi
   
   FILLINGS ... Chose from these combinations:
   
   1    Cucumber, cut into thin strips the same length as seaweed 1
   Avocado, peeled, pitted and cut into thin strips Fresh Cilantro,
   minced
   
   2 oz Daikon Radish, cut into strips 2 oz Pickled Ginger 4 oz Small
   Shrimp, cooked
   
   4 oz Prosciutto 1 Cucumber, cut into thin strips 1 Avocado, peeled,
   pitted and cut into thin strips 2 oz Pickled Ginger
   
   TO ASSEMBLE SUSHI ROLLS:
   
   Place one sheet of nori seaweed on the bamboo mat.
   
   Spread approximately 3/4 cup rice onto seaweed; flatten with the back
   of a spoon.  Leave uncovered 3/8 inch (1 cm) at front of sheet and
   3/4 inch (2 cm at end of sheet.
   
   Place all filling ingredients at center.
   
   To form roll, lift one end of the mat and begin to roll and compress
   the seaweed.  Use the mat only to help form the roll.  (It may be
   difficult at first to keep the mat from rolling with the seaweed.)
   
   Moisten end of seaweed with a small amount of water to seal the roll.
   
   Cut into rounds approximately 1/2 inch thick.
   
   Yield: 10 servings; 5 rolls, 6 pieces/roll
   
   Cilantro     Shrimp     Prosciutto Filling Filling Filling
   
   One Serving = 3 pieces Calories: 79 68 95 Protein: 2 g 3 g 4g Fat: 2
   g <1 g 3 g Carbohydrate: 14 g 13 g 14 g Fiber: 1.5 g 0.9 g 1.5 g
   Cholesterol: 0 mg 13 mg      4 mg Sodium: 203 mg 215 mg 317 mg
   Potassium: 160 mg 100 mg 257
   
   Exchange: Starch/Bread    1            1          1 Fat - - 1/2
   
   Source:  “The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
   Nutritional Guide and Cookbook,” by Susan Algert, M.S., R.D.; Barbara
   Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
   
   Shared by:  Norman R. Brown
  
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