Veggie Sushi

• Vegan
• Gluten free

• Produce

  • 4 stalks Asparagus
  • 2 Avocados
  • 1/2 cup Carrots
  • 1 Cucumber
  • 4 sheets Nori seaweed paper

• Pasta & Grains

  • 1 1/2 cups Sticky rice, dry

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin
  • 1/4 cup Rice vinegar

Found on therefreshanista.com

Directions

• Preheat the oven to 350F. Once rice is cooked, mix with rice vinegar until well combined.
• Place asparagus on a baking sheet, drizzle with olive oil, and sprinkle salt and pepper on top. Toss to make sure each piece of asparagus is well coated.
• Cook the asparagus in the oven for 12-15 minutes, flipping them halfway through.
• To set up your sushi-rolling station, get a small bowl of water, a rolling mat {not totally necessary, just makes it easier}, a sharp knife {I find serrated is best}, a cutting board, a plate to place your sushi pieces on, a rice paddle {you can use a large spoon if you dont have one}, your rice, your nori, and all your veggies.
• To assemble, place one sheet of nori on the rolling mat. Take about 1/4 of the rice and place on the nori paper. Using your rice paddle or spoon, spread and flatten the rice into an even layer. Youll want to leave a good 1/4 inch margin on the side that is furthest from you to make it easier to seal the roll.
• Next, lay asparagus stalk horizontally about 1/2 an inch from the edge of rice closest to you. Place 1/4 of your avocado slices and cucumber alongside, then sprinkle about a 1/4 of your carrot shreds. Try to make sure each veggie is present the whole length of the roll so you dont get some empty pieces!
• Now, lift the edge of your mat and begin to roll it over and away from you. Then, use your hands to roll it the rest of the way down, trying to roll as tightly as you can without ripping the nori.
• To seal the roll, dip your fingers of one hand in the water and hold the roll with the other. Gently rub your fingers along the seam and the water will seal the nori together.
• To cut, place your roll seam-side down onto a cutting board. Wet your knife and gently cut about 1/2 an inch from the end. Continue to wet the knife each time you cut. Then place your pieces on a plate so you have room for the next roll.
• Repeat the rolling and cutting process three more times.
• Serve your delicious homemade sushi with a sprinkle of sesame seeds on top and soy sauce, pickled ginger, and wasabi on the side.