½ pound Florida vegetables (such as avocado, sweet bell peppers, cucumbers, mushrooms, carrots, celery, squash or radish), julienned
4 cups sushi rice, cooked
4 sheets nori
2 tablespoons rice wine vinegar
2 teaspoons sugar
½ teaspoon salt
Soy sauce for dipping
Pickled ginger for garnish
Wasabi paste for garnish
Special tools:
Bamboo sushi mat (wrapped tightly in plastic wrap for ease of rolling)
In a small pot over medium heat, combine vinegar, sugar and salt. Heat until sugar and salt dissolve, cool, then stir into cooked sushi rice.
Place a sheet of nori onto the bamboo mat and scoop 1 cup of rice on top. Spread rice into even layer, leaving 1 inch on top of nori to create a seal when rolled. Place desired vegetables on the bottom portion of rice, being careful not to overfill. Using both hands start to roll the sushi, applying even pressure around the roll as you go. This will help create a tight roll that will stay together. Cut into bite-size pieces (about 6 to 8 pieces) and serve immediately or store in an airtight container in the refrigerator for up to 2 days until ready to eat.
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