Vegetable Appetizers

Crisp vegetables serve as tiny containers for the flavored rice in this fresh spin on sushi.

5,211views
4 users rated this recipe an average rating of 3.0
Makes:
36 servings
Prep:
25 mins
Cook:
20 mins
Rate me!


Vegetable Appetizers

Ingredients
1
recipe Vegetable Bowls (see below)
1/2
cup short-grain rice
1
cup cold water
2
tablespoons rice vinegar or white wine vinegar
1/4
teaspoon salt
1/4
cup finely shredded carrot
1
tablespoon sugar
1
tablespoon sake or dry sherry (optional)
1
recipe Wasabi Sauce (see Recipe Center)
1
recipe Honey-Ginger Sauce (see Recipe Center)
2
tablespoons toasted white and/or black sesame seed

Directions

  1. Prepare the Vegetable Bowls (see directions below); set aside. (Vegetables may be prepared, covered, and chilled up to 6 hours.)
  2. Wash uncooked rice under cold running water, rubbing grains together with fingers, for 1 minute or until water runs clear. Drain.
  3. In a medium saucepan combine rinsed, uncooked rice, the 1 cup cold water, vinegar, and salt. Bring to boiling; reduce heat. Cover with a tight-fitting lid. Simmer for 15 minutes. (Rice should be sticky.) Remove from heat; stir in carrot, sugar, and sake or dry sherry, if using. Cover; cool to room temperature. (Mixture may be made ahead and chilled.)
  4. Prepare Wasabi Sauce (see Recipe Center) and Honey-Ginger Sauce (see Recipe Center). Use a teaspoon that has been dipped in water to fill Vegetable Bowls with a scant 2 teaspoons of the rice mixture. Place vegetables on a serving platter. Sprinkle with toasted sesame seed and drizzle with Wasabi Sauce or Honey-Ginger Sauce. Serve with remaining sauce. (Serve within 2 hours of filling.) Makes 36 appetizers.

From the Test Kitchen

Vegetable Bowls:

Mix and match vegetables to create 36 "bowls."

For cucumber bowls, peel and cut medium cucumbers crosswise into 1-inch pieces. Use a small melon baller or a small spoon to scoop out centers of cucumber pieces to form a cup.

For cherry tomato bowls, cut a very thin slice from the bottoms of tomatoes so they stand upright, then cut a thin slice from the tops. Use a small melon baller or a small spoon to scoop out centers of tomatoes from the top.

For romaine lettuce bowls, use the smallest romaine leaves. Rinse leaves in cold water; pat dry. For baby zucchini bowls, cut baby zucchini in half lengthwise. If necessary, trim a thin slice from bottoms of both halves to keep zucchini upright. Use the tip of a vegetable peeler to slightly hollow out centers of zucchini halves to form "boats." Steam and chill zucchini before stuffing, if desired.

For baby pattypan squash bowls, cut pattypan in half lengthwise or crosswise. Use the tip of a vegetable peeler to hollow out centers of squash. Steam and chill squash before stuffing, if desired. Replace top of squash for stuffing.

Your Comment:
close
close
close
close
close

close

Loading... Please wait...