SUSHI PLATTERS

SUSHI PLATTERS 1 strip kombu (seaweed) 1/4 c. rice vinegar (optional) 2 tbsp. barley-malt syrup 3 c. cooked brown rice Nori seaweed

For the filling choose from: sliced, toasted, scallions; cooked spinach; sliced lengthwise carrots; powdered or pressed horseradish; sliced avocado, pickled sliced ginger, and umaboshi plum paste. Heat the vinegar, barley-malt syrup, and kombu until boiling. Lower heat and simmer for 5 minutes. Remove kombu and pour over rice; mix well.

Spread rice on sheets of toasted nori seaweed. Place filling of your choice in center. Roll into tight roll and let sit to seal. Cut carefully into circles.

#sushi #platter