Vegetable Rolls

Our Vegetable Rolls start with julienned carrots, julienned cucumber and sliced avocado. Gather together your ingredients and prep as much as you can before assembling the rolls. When nori (seaweed) sits too long once assembled, it can get chewy. Pit and slice the avocado. Use a mandoline to quickly slice the vegetables in to perfect matchsticks. Just be sure to use the finger guard!

Lay a piece of nori, shiny side down in front of you, on top of your cellophane covered bamboo mat. Wet your fingers and cover the nori with a thin layer of rice, leaving about 1 inch of the furthest edge uncovered. Sprinkle with sesame seeds and flip over. Add a small amount of your julienned veggies and avocado horizontally across the seaweed, leaving about the top and bottom edges exposed - don't overfill your roll! Using the mat, roll up the rice and seaweed, applying even pressure to compact the ingredients. Wet a sharp knife and slice.

Variations on the ingredients might include bell peppers, zucchini, fresh crab (or Krab)...some people even put thin strips of beef in their sushi! The possibilities are endless but always starts with rice and nori.

TIP: GiftStashers, create a registry called Sushi and save choices there until you're ready to buy.