Sushi Doesn't Mean "Fish"

JAPANESE VEGETABLE ROLLS

If you don't already have...

1/3 cup seasoned rice vinegar

2 tsp sugar

1 tsp salt

1 1/2 cups sushi rice

1 1/2 cups water

4 sheets toasted nori seaweed

1/2 cucumber

1/2 carrot

1/2 avocado

soy sauce

1 pinch sesame seed

*Helps To Have*

Bamboo Sushi Mat

Directions:

Rice:

Mix together vinegar, sugar and salt. Rinse the rice in colander and drain. Pour ingredients into medium saucepan with a lid. Bring to a boil over high heat, reduce heat to low and simmer for 15 minutes. Remove from heat (keeping lid on) and set aside for 10 minutes until all water is absorbed and rice looks "sticky". Fluff rice with fork and transfer into medium size bow. Cover with a damp towel.

Filling:

Thinly slice all vegetables into small matchstick size pieces.

Assembling Rolls: (*Note: Joint-rolling experience pays off here)

Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Lightly moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about 1-inch from the closest near edge, evenly across the rice. Leave 1-inch of rice uncovered at the far edge.
Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings.

Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.
Serve with bowl of soy sauce for dipping.