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Vegetable Appetizers

Makes: 36 servings
Prep 25 mins Cook 20 mins
Vegetable Appetizers
  • 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

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 KitchenVegetable 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.

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