O'S Organic Almost Vegetarian Sushi

Name: O'S Organic Almost Vegetarian Sushi
Ingredients: 1 cup sushi rice, rinsed until water runs clear; 2 1/2 cups filtered cups water; 4 tablespoons organic rice vinegar; dash of sea salt; 2 sheets of organic nori roasted seaweed; 1 perfectly ripe organic avocado, skinned and sliced into thin strips about one inch long; 1 small organic cucumber, peeled and sliced into matchstick pieces; 1 organic carrot, peeled and sliced into matchstick pieces; 1 tablespoon ichimi togarishi, optional; red caviar for topping; organic pickled ginger; small amount of natural wasabi powder mixed up with water, according to directions; cilantro leaves for garnish

13 ingredients

4 steps

Ingredients

1 cup sushi rice, rinsed until water runs clear
2 1/2 cups filtered cups water
4 tablespoons organic rice vinegar
dash of sea salt
2 sheets of organic nori roasted seaweed
1 perfectly ripe organic avocado, skinned and sliced into thin strips about one inch long
1 small organic cucumber, peeled and sliced into matchstick pieces
1 organic carrot, peeled and sliced into matchstick pieces
1 tablespoon ichimi togarishi, optional
red caviar for topping
organic pickled ginger
small amount of natural wasabi powder mixed up with water, according to directions
cilantro leaves for garnish

Directions

1

After rinsing the rice clean, add it to a rice cooker or pan. Add the water, vinegar and salt. Cook until tender. Let cool.
2

Spread a thin layer of cooled rice on top so you can see each grain..don't mush it altogether in a big clump.
3

In the middle of the rice place strips of the avocado, cucumber and carrot pieces. Sprinkle with ichimi togarishi, if desired. Then roll up the nori sheet and place a bamboo sushi mat over the roll. Squeeze gently. Remove the mat. Using a very sharp slightly wet knife slice the roll in the middle, then each half into four pieces. Repeat the whole sequence with the other nori sheet. For a video on how to roll sushi, especially for variations, view: http://sushinow.com/rolling.htm
4

Arrange the maki on a platter. Top with caviar, pickled ginger and wasabi. Garnish platter with cilantro leaves. Serve with chopsticks.