Get healthy cooking tips for how to prep healthy fruits and vegetables for homemade sushi rolls.
Cut fruits and veggies into long narrow strips. Serve tender fruits, vegetables and
herbs raw. Blanch:
Drop hard vegetables, such as carrots, asparagus and sweet potato, into
boiling water for about 2 minutes. Transfer to a bowl of ice water. Drain and dry. Pan Roast:
For shiitakes, broccoli rabe stems (without the leaves) and whole scallions, heat a large stainless or cast-iron skillet over
high heat until very hot; add vegetables, place a weight on top (such as another skillet or pan) and roast until blackened in
spots. Turn and blacken the other side. Toss hot vegetables with a clove of minced garlic, 1/2 teaspoon each reduced-sodium soy
sauce, toasted sesame oil and lime juice and a pinch of salt.