Vegetarian Sushi Rolls

Ingredients

• ½ cup of sushi rice
• 1 cup of water
• 1 pinch of salt
• 2-3 tbsp of rice vinegar
• 1 tsp of sugar (Optional)
• vegetables - avocados, carrot, green onions, basil leaves, sprouts,tofu (julienned)
• 4-5 sheets of nori (dried seaweed)
• Black or White roasted sesame seeds (optional)
• soy sauce or tamari
• pickled Sushi ginger
• wasabi paste

Method

1. Prepare rice a few hours ahead of time to make it easier to handle and improve taste.
2. Wash rice in strainer until water runs fairly clear. Transfer rice to a pot or rice cooker and pour in water. If cooking in a pot, bring water to boil, then cover and let simmer for approximately 20 minutes or until the rice has absorbed the water and sticks together. Sticky rice!
3. Allow rice to cool for around 15 minutes and add rice vinegar. If required, you can add some salt too. Gently fold rice until mixed well.
4. Allow the rice to cool to room temperature. Refrigerate the prepared filling.
5. Once the rice is ready, place Nori rough side up on a bamboo mat or aluminum foil.
6. Pour a little water and rice vinegar into a small bowl or measuring cup. Dip your fingers in this mixture and it will keep the rice from from sticking to your fingers.
7. Grab a handful of rice (1/4 cup) and spread the rice thinly over the Nori, except for on the top and bottom inch of the sheet. Horizontally, spread the rice to the edges.
8. Now, arrange vegetables slices on the center-bottom portion of the Nori.
9. Lightly sprinkle sesame seeds over the entire bed of rice.
10. To roll the sushi, take the very bottom portion of the Nori sheet and tightly begin wrapping it around the filling. Then slowly continue rolling it, keeping it very tight the entire time.
11. To seal the roll, dip fingers in the water solution and dampen the end of the Nori.
12. The roll is complete. If not serving right away, simply through this in the fridge. Once ready to serve, grab a knife, get it wet and slice the roll into 1 inch bites.