1cucumbercut in long strip, in the length of the Nori sheet
1avocadopeeled, pitted and sliced
1asparagus
Salt to taste
A pinch of toasted sesame seeds to sprinkle on the outside
Instructions
Cook rice according to the direction. Add rice vinegar and salt to taste. Set aside.
Cut veggies in strips. I blanched the carrot strips for about 1 minute, just long enough to make them a bit limp.
On a flat surface, like a dry cutting board, lay the bamboo mat down, then parchment paper on top.
Using one spoonful of rice at a time, evenly spread rice across the parchment paper. I usually wet my hands with some rice vinegar and spread it using my fingers.
Lay the sushi nori on top of the rice and gently press down to the rice.
Arrange the strips of veggies across the middle of the nori.
Gently, lift the corners of the bamboo mat and evenly roll it forward, while taking the parchment paper and gently press in all the ingredients and rice as you roll.
Take the roll, and put it on the board.
Take a sharp knife, run it under cold water, gently slice the roll in about ½" in thickness. Make sure to use a slicing motion and not cutting it straight down. Otherwise, you'll smoosh the rice down and it won't be pretty.
Put the cut pieces on a plate and sprinkle sesame seeds on top and enjoy!
Notes
Nori - The sheet comes as 8"x8". Nori comes in all different variety and you don't have to buy this particular brand or this quantity but whatever brand you buy make sure it's toasted and it's for sushi. Frankly, I never bought organic nori since it's grows in the ocean but check the package to make sure it's grown in 'safe' waters. If not, buy organic to be safe.