Sushi California Style

Ingredients                                   sushi

  • 2 cups brown rice
  • ¼ cup sweet brown rice
  • 1 sheet of nori sea vegetable
  • Few blanched carrots, cut in long sticks
  • 1 peeled cucumber, cut in long sticks
  • 1 avocado, peeled and cut in long pieces
  • 1 cup toasted sesame seeds
  • Umeboshi paste
  • Spring water

Preparation

Cook rice in 4 cups of spring water for 45 minutes, let it cool down.

Cut the sheet of nori in half.

Put 1 piece each of carrot, cucumber and avocado in it and roll the nori around it using a sushi mat.

Continue to roll the nori sheet until all the vegetables are finished.

When the rice is cool, wet the sushi mat in water and put it on a cutting board.

With wet hands, put rice in the sushi mat in a thin layer, but only cover one half of the mat.

Then, with the fingers spread a small portion of umeboshi plum paste in the center of the rice, along the part where the nori roll will be placed.

Roll the sushi mat in a way so the rice covers the entire nori.

Press with the hands the rolled up sushi mat and fix the end pieces.

Unroll the mat. You will have a little tube of rice.

Roll it in a plate covered with the sesame seeds.

Cut into 1″ pieces using a very sharp knife.

Serve sushi.