Veggie Maki (Sushi Rolls)

INGREDIENTS (for 6 rolls)

6 sheets nori seaweed 

2 cups of Japanese rice

1 avocado

1/2 cucumber (make sure it's not bitter!!)

1 carrot

Rice seasoning: 

- 2 tbsp vegan white sugar

- 4 tbsp rice vinegar

- 1/2 tsp salt

Soy sauce (for sushi/sashimi, if you have it)

Wasabi

Bamboo rolling mat

PREPARATION

How to prepare Sushi rice:

(Always start making this because it takes a lot of time)

Wash rice in cold water, stirring the pot and drain the water until it run clear (about 10 washes).

Leave the washed rice in the pot and add 3 cups of cold water. Bring water to a boil over medium/high heat, and when it starts to boil, cover the pot and keep it cooking for about 4 minutes.

Reduce heat to low/simmer and cook about 10 minutes. DO NOT UNCOVER the pot at any time!!! Turn off heat and let stand 15 minutes. DO NOT UNCOVER YET!!

After 15 minutes, you can uncover the pot and leave it standing for 10 minutes, without stirring yet. Just wait. (Only if you are not sure if the rice is well cooked, grab a teaspoon and take a little rice so you can taste it. If by any chance rice is not well done, add a little more water and cook for a few more minutes. Sometimes it depends on the rice type or brand, but I always cook it this way and it's always perfect!).

Meanwhile, place the sugar, salt and rice vinegar in a small pot over low heat until it dissolves (about 1 minute), while moving the pot and shaking it slowly.
Turn off heat and wait for it to cool.

After 10 minutes, add this seasoning to the rice, slowly, while gently stirring the rice with a wooden spatula. Rice should be shiny and quite loose.

How to make the rolls:

Place the nori sheet on the bamboo rolling mat.
Place the rice in the nori sheet (see photo below).
Add the vegetables, cut into long strips, approximately in the center:

Roll the mat slowly, maintaining uniform pressure along the roll. This first round should be very compact:

Once rolled up, set aside and continue rolling the next one.

When you're finished, cut roll in half and put these two pieces together in parallel, re-cut in half, and again. Do the same with each roll (good way to keep the proportions of each piece).

Serve with wasabi and soy sauce, for dipping.

IDEAS FOR DIFFERENT FILLINGS:

Fried tofu, homemade vegenaise, oshinko (pickled daikon), avocado, cucumber, carrot.

1) Arugula, avocado, "Snapea Crisps" (original), green onions.

2) Cooked spinach, tofu, carrot (this is my version of the Korean "Kim Bap").

3) Kanpyo (cooked dry gourd).

I guess I'll have to post a few more recipes on how to make these...