vegetable sushi rolls

cook short grain white rice, either on the stove or in a rice cooker, (a ratio of 1 portion rice, 2 portions water in the rice cooker). quinoa can be used instead, if desired.

​(various rice vinegars are also an optional addition, omitted in this recipe because of food sensitivities, yet I also find the short grain rice sticky enough on its own without rice vinegar).

cut up vegetables, (and fish, if desired, such as smoked salmon), of your choice - in these sushi rolls I used lettuce, carrots, bell peppers, cucumbers and green onions. slice them thinly and evenly-shaped without too many sharp angles. when possible, it can be helpful to get long thin pieces of the vegetable, though this isn't necessary.
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(I love asparagus too, which I sometimes cook and include. I also love avocado - the added creaminess is amazing - but alas it's one of the foods I have to exclude). 

place a sheet of nori (roasted seaweed) on a bamboo rolling mat or flat surface, such as a cutting board. ensure the shiny side of the nori is face down.

set up water in a bowl at the side and put the rice and veggies nearby. the water can be used to moisten your hands as you place the rice, as well as to moisten a paper towel to clean the knife blade between cuts when slicing the sushi.

then sprinkle and press down the rice evenly onto the nori, leaving an inch gap at the top and bottom.

place veggies in a line at the bottom edge of the rice. make sure there is not too much of a bulge in any one place.
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I also sprinkle ground flax seeds and ground chia seeds onto the rice.
​sesame seeds can also be a nice addition.

begin to roll the sushi up slowly (bamboo rolling mat optional).
when the roll is nearly wrapped, moisten the remaining inch strip of nori and close the roll completely. roll the sushi roll back and forth to seal the roll - you may need to moisten any open pockets to seal it better.
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then set the sushi roll aside, seam side down, while you finish rolling as many rolls as desired, or as ingredients will allow.

if you only want to make a few rolls and want to save the rice for later, briefly microwaving the rice with some water is a helpful way to re-liven the rice when you want to use it again.

slice the sushi rolls into equal sections with a sharp moistened knife, cleaning the knife blade with a wet cloth or wet paper towel between cuts. 

sushi can be served with pickled ginger and wasabi and can be dipped in GF soy sauce. drinking apple juice or green tea with sushi compliments the flavours nicely.

I find sushi is best eaten within the same day, or kept refridgerated and used within 1-2 days of making it, as it can become hardened and unroll if chilled for too long.

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updated September 20, 2017