Veggie Sushi Rolls
Veggie Sushi Rolls
Submitted by Michelle Sulak, Petoskey, MI
Vegetables
Ingredients
- 1 1/4 cup sushi rice, cooked
- 1 teaspoon Fustini's Ginger and Honey balsamic
- 2 tablespoons water
- 1 tablespoon toasted sesame seeds
- 2 sheet nori paper
- 1/4 cup English cucumber, sliced thin
- 1/4 cup carrot, julienne
- 1/4 cup avocado, sliced thin
- 3 tablespoons soy sauce
- 1 tablespoon Fustini's Sesame oil
- wasabi paste (optional)
- 1 bamboo sushi mat
Directions
- Place rice in a microwave-safe bowl. Add a few drops of water and heat on high for about 30 seconds. Set aside to cool. In a small bowl, combine Ginger and Honey balsamic with water.
- Place a bamboo sushi mat on a work surface with the bamboo stripes facing you horizontally. Place one nori sheet horizontally, shiny side down, on the mat. Place half of the rice on the nori. Dip your fingers in the water-balsamic mixture and pat rice evenly over the nori, leaving top one-fourth of nori exposed.
- Sprinkle half of the sesame seeds over the rice, layer half the cucumber, carrots and avocado horizontally on the bottom half of the rice. Starting at the edge closets to you, lift the mat, nori and rice over the filling and roll tightly and acarefully. When you reach the exposed end of the nori, dip your fingers in the water again and run them over the nori to help seal the roll. Finish rolling. Dip a sharp knife in water cut sushi into 4 pieces. Repeat with the second sheet.
- For the dipping sauce, whisk together the soy sauce and sesame oil. Add a dab of wasabi if you like a little sass in your sauce.
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