Ingredients:
- 2 cups cooked sushi rice
- 1 bell pepper, steamed and slice
- 2 carrots, steamed and sliced into small sticks
- 1 cucumber, sliced
- 2 avocados, sliced
- 1 package seaweed wrappers
- 1 yam or sweet potato, steamed and sliced
- 1 lemon
- 1 tsp salt
- 1/2 tsp brown sugar
- (optional) green beans or other thin vegetables fried in tempura batter
Special equipment:
- Bamboo sushi mat
Directions (prep work):
- Steam and slice all vegetables
- Fry green beans in tempura batter if desired, for tempura sushi
- Put cooked sushi rice in large bowl
- Squeeze in juice of lemon and mix well
- Add salt and brown sugar and mix well
- Cover sushi mat with some plastic wrap to make sushi rolling easier
Directions (regular roll):
- Place seaweed wrapper on sushi mat
- Spread a thin layer of rice on top of seaweed wrapper
- Add some steamed carrots on the edge
- Add some tempura-fried green beans
- Add some avocado
- Using the mat, slowly roll up the wrapper from the edge, smoothing it as you go
- Dip a knife into some water and cut the roll into small pieces
- Dip the knife between each cut, so rice will not stick to rice
- Place the pieces onto a plate and serve
Directions (inside-out roll):
- Place seaweed wrapper on sushi mat
- Spread a thin layer of rice on top of seaweed wrapper
- Flip the wrapper over onto the other side (this way rice will be on the outside of the roll)
- Place a slide of sweet potato on the edge
- Add a cucumber slice
- Add some avocados
- Using the mat, slowly roll up the wrapper from the edge, smoothiing it as you go
- Dip a knife into some water and cut the roll into small pieces
- Dip the knife between each cut, so rice will not stick to rice
- Place the pieces onto a plate
- Place a slice of steamed bell pepper on top of each piece
Video: