I really enjoy well made rolls that incorporate fresh and tasty ingredients. Making your own rolls is easy to do, and you can make many at once and save them for a quick and tasty lunch. This recipe is also extremely easy to change and add your favorite ingredients. I suggest using a bamboo sushi mat to assist with rolling, they are found at any Japanese market and cost only a dollar.

Directions:

1. Cook rice on low heat with water line roughly 1 cm above rice, keep lid on for entire cooking time, the idea is to cook the rice with moisture, not boiling water.
2. After rice is cooked place in wooden bowl, add Rice Vinegar to reach proper sushi rice consistency, I also like to add a little agave. Now the goal is to cool the rice, so stir occasionally and blow on the rice to speed its cooling time.
3. Place Dried Seaweed on bamboo mat, spread the rice evenly across the roll while making sure to leave at least half and inch on the top and bottom of roll. Keeping your hands wet makes it much easier to handle and move the sticky sushi rice.
4. Choose your favorite ingredients and lay horizontally across the roll, leaving the ingredients protruding from either side.
5. Use your mat to begin rolling the Nori while maintaining a tight wrap. When you reach the end, hold the wrap firmly for a few seconds to complete the roll.
6. Use a sharp non-serrated blade to cut the roll, keeping the blade wet helps cut easier.
7. Ready to eat, or with some ginger, wasabi, or soy sauce.

Ingredients: (makes roughly 3-4 rolls)

• 2 Cups white rice
• 1 Avocado
• 1 Cucumber
• 1 Carrot
• Kampyo (found at Japanese Market)
• Rice Vinegar
• Dried Seaweed (Nori)