Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
I agree... especially with the rice to cushion it, the amount of raw veggie is so minimal anyway... Beth, you'll be fine. Just try it!
Actually, there is one cooked veggie that I'll use in sushi, but only in rolls. The Japanese restaurant down in Bangor makes sweet potato rolls, using slices of tempura sweet potato. I'm sure it isn't at all traditional, but oh my god, is it GOOD. You could try some baked sweet potato, cooked but still firm enough to hold its shape when cut, seasoned with salt, if you really wanted to.
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Re: Fillings....
