Vegan Sushi

This colourful and tasty sushi is easily done.  My first attempt is shown.  Christopher, nephew, and talented cook demonstrated how to put the few needed ingredients together for the this pleasing result.  It made a hit at our recent piano recital gathering.







Ingredients:

1 kg Sushi Rice (allow 1 cup rice to 2 cups water)
Sushi Seasoning liquid, one bottle (you'll have lots left for other times)
Roasted Seaweed, Sushi Nori, several sheets
3--4 Carrots, Peeled and very thinly sliced lengthwise
2 Ripe Avocados, Peeled, seed removed, and thinly sliced lengthwise
1 Cucumber, Cut in the width of the Sushi Nori, and thinly sliced lengthwise

Ginger pickles, fresh preferable but bottled may be what is available in your grocery

Soy Sauce (Optional)



Have ready:  Bamboo mat (plastic film wrap can be substituted if necessary)

Preparation:

First cook the rice in your rice cooker or in a large heavy pot.  When cool, add a few shakes of sushi seasoning liquid; do not over mix or rice will become too sticky.

Lay one sheet of seaweed on the bamboo mat, short side nearest you.  Cover evenly with about 1 1/2 cups rice.

Place one slice each of carrot, avocado, and cucumber on top of rice (at end nearest you).

Using both hands, roll up starting with the vegetable end, slightly stretching the seaweed as you go.

Cut the roll into the sushi sizes desired.

Continue until the desired amount of sushi is made or until you are out of rice, seaweed, and vegetables.

Place the ginger pickles in a small bowl near or on top of the prepared sushi.  Soy sauce can be offered if desired.