Veggie Sushi Rolls!!!

Alright I hope you already wrote down my spicy sushi sauce, it will take this veggie roll to a whole new level.  My kids go crazy for anything sushi, I think I could make a 100 rolls and they would somehow disappear in one sitting.  This is super healthy and super yummy at the same time so you just can't go wrong!  I know your family will enjoy this dish just as much as my does, enjoy!


The Rice

2 cups organic short-grain or sushi rice, brown or white is fine (I used brown in this batch)
2 cups water

Combine in saucepan and bring to a boil. Once boiling, cover and reduce heat to low for 15-20 minutes, or until water is absorbed. Turn off heat and allow to steam for a few minutes while you make the Sushi Rice Seasoning.
   

Sushi Rice Seasoning

4 1/2 tablespoons rice vinegar
4 teaspoons organic sugar
2 teaspoons sea salt

Combine in a glass or ceramic bowl (no metal since the vinegar can react with the metal and produce an off taste). Stir until solids are dissolved.

When the rice is done steaming, dump it into a glass baking dish. Using a wooden rice paddle or a wooden spoon, gently spread it out and pour the Sushi Rice Seasoning over the rice, carefully mixing it in. If you can, stir the rice near a fan or in a cold area to quickly bring the rice to room temperature.  At this time, I like to stir in a tablespoon or so of Sesame Seeds; white, black or a combo-optional, of course.  It adds a lot of calcium!
After making the sushi rice seasoning, make a separate bowl of a water/vinegar mix to dip your fingers into often to keep the rice from sticking and also to moisten the end of the nori to seal your sushi. Combine 1/2 cup rice vinegar and 1-1/2 cups water. Set a bowl of this on your work station while rolling the sushi.

Veggies

 Carrots
Scallions
Daikon
Cucumber
Avocado
And anything else you like!

Julienne into long strips.

Sushi Preparation



You need:
1 package Nori sheets for sushi- I like to buy organic, sun-dried, and make sure it's not irradiated.
 Bamboo rolling mat
Sushi Seasoned Rice
Veggies of your choice
Taya's Sushi Sauce
Tamari, Nama Shoyu, or Soy Sauce for dipping

Place one sheet of Nori on the Bamboo Mat. Put a thin layer of Sushi Rice leaving just a small strip of Nori at the top to seal the Sushi roll. Use your fingers, moistened in the rice/water to spread the rice and push down slightly. At the bottom of the roll, place a couple strips of the veggies you would like. Using the mat, tightly roll the bamboo mat, pressing on the sushi as you go. When you get towards the end, moisten the naked part of the Nori, then continue rolling. Set the sealed sushi roll aside while you complete the rest. Once complete, slice into 1-2 inch pieces with a sharp knife. Place on a platter. Top each piece with Taya's Sushi Sauce and dip each piece into Soy Sauce as desired.
I like to take the extra veggies we didn't use, chop them up, add the leftover sushi sauce or soy sauce and eat it as a salad. This is a healthy meal that is fun to eat.