Vegetable Sushi Roll

Ingredients

Sushi Rice:

2 cups (500 mL) uncooked Japanese sushi rice
2 cups (500 mL) cold water
1/2 cup (125 mL) seasoned rice vinegar

Omelette:

3 eggs
1/2 tsp (2 mL)  salt
1/2 tsp (2 mL)  sugar
2 tsp (10 mL) vegetable oil

To Form Sushi:

6 sheets nori
1 cucumber, peeled and seeded
3 green onions
prepared wasabi
1/3 cup (75 mL) black sesame seeds (optional)

Garnishes:

pickled ginger
soy sauce
prepared wasabi

Directions

To Make Sushi Rice:

Place rice in colander and rinse with cold running water. Transfer to heavy pot; add water. Bring to boil. Immediately cover, reduce heat to low and steam for 15 to 20 minutes or until rice is cooked. Transfer to shallow bowl. Pour seasoned vinegar slowly over rice and mix gently with wooden spoon, being careful not to bruise or mash grains. Let cool, then cover with damp cloth until ready to use.

To Make Omelette:

Beat eggs gently; season with salt and sugar. Add oil to small non stick skillet and place over very low heat. Pour in egg mixture. Cover and cook until top of omelette is firm, about 6 minutes. Flip over onto plate and let cool.

To Form Sushi:

Place nori, shiny side down, on rolling mat or tea towel. Cut cucumber into strips the same length as the nori. Trim green onions to the same length, then sliver in half lengthwise. Cut omelette into 1/2 inch (1 cm) wide strips. With wet hands, spread about 1/2 cup (125 mL) rice evenly over each sheet of nori, leaving a 1 inch (2.5 cm) border uncovered along 1 long edge. Place some wasabi on fingertip or chopstick and spread in line along edge opposite 1 inch (2.5 cm) border. Place omelette, cucumber and green onions beside the wasabi. Sprinkle with sesame seeds, if using, and roll up tightly. Place seam side down and cut each roll into 6 pieces.

To Garnish:

Garnish with pickled ginger, soy sauce and wasabi.

Notes:

If you do not have seasoned rice vinegar, add 11 tbsp (5 mL) sugar and 3/4 tsp (4 mL) salt to 1/2 cup (125 mL) rice vinegar.

Nori is the black preroasted seaweed that is used as the sushi wrapper. Sushi rolling mats are made of bamboo and are available at kitchen stores and Asian groceries.

If you can't find Japanese sushi rice, use short-grain rice.

Makes: 36 pieces

Preparation: 60 minutes

Cooking: 30 minutes