Veggie Sushi

After seeing it in numerous grocery stores and visiting a couple of sushi restaurants we decided to give sushi a go ourselves. There are some tricks to making it taste right though. Below is our go to recipe, it can be a little tricky to get the amounts right but once you get the hang of it, it's pretty easy.

Ingredients
1 recipe Sushi Rice, chilled
nori (seaweed paper)
carrot strips
avocado, cut into thin slices
cucumber, cut into strips

sushi rolling mat
small bowl filled with water
plastic wrap
scotch tape

Directions
Wrap your sushi mat in plastic wrap, and tape down the ends so that the mat is secure inside and doesn't slide around too much. Be sure to tape on the side that the nori does not sit on when rolling (the mat will usually roll up better one way).

Spread rice on nori, leaving about one inch uncovered (as shown at right). Make sure you don't put too much or the sushi won't close.

Place veggies across the middle of the rice.

Dip your finger in the bowl of water and wet the edge of the uncovered nori, this will help it stick together once it is rolled.

Roll sushi mat, starting with the covered end. Once rolled up, wrap the ends of the mat around the sushi and give a couple of gentle squeezes to make sure everything sticks.

Unroll, set aside, and repeat for remainder of rice.

Once all sushi is rolled, use a clean sharp knife to slice into about 1 to 1 1/2 inch thick slices. You may need to clean your knife between slices.

ENJOY!

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*NOTE: This is also tasty dipped in gluten free soy sauce!