Veggie Sushi Hand Roll

Name: Veggie Sushi Hand Roll
Ingredients: 2 3/4 cups short-grain brown rice; 4 cups water; 1/4 cup unseasoned rice vinegar; 1 carrot; 1 cucumber, unpeeled; 1 red bell pepper; 1 yellow bell pepper; 1/2 cup fresh chives; 10 sheets nori (seaweed); Low-sodium soy sauce for dipping (optional)

10 ingredients

1 steps

Ingredients

2 3/4 cups short-grain brown rice
4 cups water
1/4 cup unseasoned rice vinegar
1 carrot
1 cucumber, unpeeled
1 red bell pepper
1 yellow bell pepper
1/2 cup fresh chives
10 sheets nori (seaweed)
Low-sodium soy sauce for dipping (optional)

Directions

1

["Place the rice in a coarse-mesh sieve and rinse with cold running water until water runs clear. Shake out excess water.", "In a large saucepan, combine rice and water; heat to boiling over high heat. Reduce heat to low; cover and simmer for 40 minutes or until rice is tender and water is absorbed. Remove from heat; let stand, covered, for 10 minutes. Transfer rice to a bowl and sprinkle with rice vinegar; toss and let cool.", "Meanwhile, peel the carrot and cut into matchsticks. Cut the unpeeled cucumber lengthwise in half; discard seeds. Then cut cucumber into matchsticks. Slice peppers into matchsticks. Cut chives to match the length of the vegetables. All vegetables should be about the same length and thickness. Cut each nori sheet in half crosswise.", "To prepare sushi, hold the nori in one hand, shiny side down. Dip your free hand in a small bowl of water to prevent sticking. Using your wet hand, shape 1/4 cup rice into a ball and place on the left side of nori sheet. Spread the rice to a 1/4-inch thickness, leaving about a 1-inch border of nori on the sides. With your finger, make a crosswise \"well\"" in the center of rice where vegetables will go.""