Title: California rolls
 Categories: Appetizer
      Yield: 4 Servings
 
      2    -(up to)
      3    Sheets nori (dried seaweed
           -for sushi)
      2    -(up to)
      3 c  Prepared pearl rice (sticky
           -rice for sushi)
      2    -(up to)
      3 tb Rice wine vinegar (or
           -regular vinegar with 1 T
           -sugar)
      1    Cucumber; peeled and
           -julienned
      1    Carrot; pared and julienned
      1    Avocado; peeled and cut into
           -strips
           Prepared wasabi (japanese
           -horseradish)
 
  From: crystald@ruf.rice.edu (Crystal D. Davis)
  
  Date: Tue, 16 Jul 1996 08:02:24 -0500 (CDT) Prepare the rice and
  spread in a cookie sheet, drizzle with vinegar.  Allow to cool. Cut
  rice with spatula the same size as a sheet of nori, but 1/2 to 1 inch
  shorter. Place rice on seaweed, vegetables and wasabi on rice, and
  dampen exposed seaweed. Roll up tightly, pressing the dampened nori
  down to hold the roll closed. Use a very sharp knife to cut into 1
  inch thick slices. Serve with soy sauce if desired.
  
  Digest eat-lf.v096.n098
  
  From the EAT-LF recipe list.  Downloaded from Glen's MM Recipe