Vegetarian Sushi Rolls

Vegetarian Sushi Rolls

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INGREDIENTS

2 Cups short grain or medium grain rice
1/4 Cup rice vinegar
1 TSP Salt
1 Package roasted seaweed sheets
2 Carrots (whole)
1 Cucumber
1 Avocado
Cream cheese (block form)
Soy sauce (for dipping)
Wasabi sauce (for use as a garnish

Materials needed

Cooking pot for preparing rice
Large mixing bowl
Rolling mat (bamboo sushi mats are available at specialty stores, but a thin, flexible, plastic sheet also works well)
Small bowl
Sharp, non-serrated knife
Cutting board

INSTRUCTIONS

Cook the Rice:

• Bring 4 cups of water to a boil in the cooking pot.
• Add the two cups of short or medium grain rice to boiling water.
• Keep rice at low boil, slowly reducing heat and stirring periodically.
• Remove rice from heat when all water has been absorbed by the rice.
• Transfer rice to the large mixing bowl and place into refrigerator to cool.

**NOTE** to save time, complete Step 3: Prepare The Sushi Fillers while waiting for the rice to cool.

Add "Stick" to the Rice:

**WARNING** Rice may still be hot toward the center of the bowl. Use care to avoid burning yourself.

• Mix rice vinegar and salt in a small bowl.
• Pour mixture over rice in the large mixing bowl
• Use fingers to mix rice/vinegar mixture evenly with rice in the bowl
• Clean and peel the carrots and cucumber.
• Slice carrots and cucumber length-ways to create long, narrow strips as shown.
• Remove avocado from skin, remove pit, and slice into narrow strips length- ways as shown.
• Remove cream cheese from packaging and slice into long, narrow strips.
• Place a seaweed sheet on the sushi roller, shiny side down.
• Spread sticky rice evenly across the seaweed sheet.
• Leave a one inch tab of seaweed exposed (with no rice) along the far edge.
• Place a carrot strip, cucumber strip, cream cheese, and avocado across the rice bed.
• **NOTE** Wet fingers in a small bowl of water often during step 2 to keep the rice from sticking to your fingers.
• Lightly dab the exposed tab of seaweed sheet with wet fingers (This will act as a "glue" to hold the wrap together).
• Using your sushi roller, begin rolling the sushi from the near edge using firm, even pressure.
• Roll seaweed with the sushi roller until the roller would be folded into the sushi itself (You do not want the roller in your sushi).
• Allow the sushi roller to separate from the seaweed sheet as shown.
• Finish rolling the sushi forward until the seaweed sheet adheres to itself on the moistened tab at the far edge.
• **NOTE** Be firm enough throughout the rolling process to cause the sticky rice to adhere to the filler ingredients, but not so hard that the rice pushes out of the ends of your roll, or the seaweed sheet tears. Keep trying until you can feel the appropriate pressure!
• Be sure you are using a non-serrated knife (A serrated knife will tear the seaweed and make a mess of your sushi roll).
• Begin by cutting the sushi into one inch slices.
• Try to use one or two smooth downward slices per cut ("Sawing" at the sushi will also tear the seaweed and make a mess of the sushi roll).
• Garnish each piece with a bit of wasabi.
• Set out with a small dish of soy sauce for dipping the sushi in.

Source: http://www.instructables.com/id/Vegetarian-Sushi- for-Beginners- How-to- Create-a-Ba/step7/Step- 7-Present- Your-Sushi/
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