Eating sushi has become very fashionable. There is just one problem. I have not been able to find a place where they do not use sugar when preparing sushi rolls. The solution? Make your own. It is not difficult and they make a great vegetarian meal. Not just for dinner but for lunch, as a snack or for travel.
4 sheets of nori
1 cup short grain brown rice, soaked overnight then cooked
1 carrot, cut into matchsticks
1 cucumber, cut into matchsticks
1 avocado, sliced
2 Tbsp brown rice vinegar
Umeboshi plum paste (optional)
- In a small bowl stir together vinegar and rice.
- Place sushi mat if using, on a work surface with slats running crosswise.
- Place 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you.
- Using damp fingers gently press some rice onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you.
- Spread a little bit of umeboshi plum paste on top of rice.
- Place cucumber slices in an even strip horizontally across rice, starting 1 inch from side nearest you.
- Arrange carrot slices just above cucumber in same manner.
- Arrange avocado slices just above carrot in same manner.
- Beginning with edge nearest you, lift mat up with your thumbs, holding filling in place with your fingers and fold mat over filling so that upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging edge of mat furthest from you to tighten.
- Open mat and roll log forward to seal with nori border.
- Transfer roll, seam side down, to a cutting board.
- Make second log in same manner, then cut each log crosswise into 6 pieces with a wet thin-bladed knife.