- 1 pack Nori (Dried Seaweed Sheets)
- 1 lb. Sushi Rice (available in most grocery stores)
- 3 oz. Rice Wine Vinegar
- 1 oz. Sugar
- 1 ea. Zucchini, sliced lengthwise and grilled
- 2 ea. Roasted Red Pepper, peeled and cut julienne
- 1 ea. Yellow Squash, sliced lengthwise and grilled
- 2 ea. Carrots, peeled and sliced lengthwise and grilled
- 1 ea. Cucumber, peeled and de-seeded
- 3 Tbsp. Chopped Cilantro
- Wasabi Paste
- Pickled Ginger
- Soy Sauce
- Wash rice until water is clear, about 4-5 times. Place in a pot enough water to cover it by 1 inch. Simmer until rice is tender, about 20 minutes. Pour into a bowl.
- Mix sugar and vinegar and than mix with rice while it is still warm and
than cool rice.
(May be done a day ahead.)
- Cut all vegetables into long 1/4- x 1/4-inch strips.
- Place bamboo mat (can substitute plastic wrap) on a cutting board, lay one sheet of nori on top, and cover three-fourths of the sheet with a 1/8-inch layer of rice.
- Place one strip of a variety of vegetables on top of the rice, roll up carefully, as tight as possible. With a sharp knife cut into 6-8 pieces. Repeat until ingredients are used.
- Serve with wasabi paste, pickled ginger and soy sauce.
Yield: 32-40 pieces
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