VEGETARIAN SUSHI

Vegetarian Sushi image

Yield Makes 24

Number Of Ingredients 11

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4 to 8 savoy cabbage or iceberg lettuce leaves
somen
1/2 cup matchstick-size strips carrots
1/2 cup matchstick-size strips green onion
1/2 cup matchstick-size strips red bell pepper
Fresh cilantro leaves
1/4 cup rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon chili paste with garlic*
1 teaspoon sugar
*Thin Japanese wheat noodles and chili paste with garlic are available at Asian markets, specialty foods stores, and in the Asian section of some supermarkets.

Steps:

Bring pot of water to boil. Add cabbage and cook until wilted, about 1 minute. Using slotted spoon, remove cabbage. Refresh under cold water and drain. Pat leaves dry. Using small knife, remove thick center vein. Return water to boil. Add noodles and cook until tender, about 2 minutes. Drain. Refresh under cold water and drain.
Arrange 4 leaves on work surface. Place additional leaves on each arranged leaf if needed to form 8-inch length. Place 1/4 cup noodles along 1 long side of each leaf forming 1-inch-wide strip. Arrange carrots atop noodles, then green onion, bell pepper and cilantro leaves. Starting from 1 long side, roll leaf over filling. Roll up tightly in jelly roll fashion. Place each roll on piece of plastic wrap and roll up tightly, twisting ends. Refrigerate rolls 1 to 8 hours.
Combine vinegar, soy sauce, chili paste and sugar in bowl. (Can be prepared 8 hours ahead. Cover and refrigerate.)
Remove plastic wrap from rolls. Trim ends. Cut each roll into 6 pieces. Place pieces cut side up on platter. Place sauce in center of rolls and serve.