Sushi- Vegetarian Roll

Serving for 10 sushi roll (shown in pictures are without radish, cucumber or egg)

1. 6 cups uncooked medium or short grain rice

2. 1 bottle of Japanese Sushi Vinegar (Check that it does not contain bonito for vegetarians)

3. 1 medium carrot cut into thick long strips

4. 2 ripe avocados cut into thick slices

5. 1 lebanese or japanese cucumber cut into thick long strips

6. 1 small piece Japanese Pickled Radish or fried egg

7. Fried omelette - 2 beaten eggs added small amt of water and fried thick then into thick strips

8. Vegetarian Ham cut into 10 thick long strips or fried toufu cut into strips

9. 1 packet of sushi seaweed sheets

Steps

1. Cook short grain rice and mix with the amount of vinegar as according to the bottle instructions. Each brand is different. Mine was about 250 ml to the rice while it's hot. Leave aside for it to cool for at least 1 hour.

2. Place the sushi seaweed sheet with the rough side facing on top, onto the smooth part of the bamboo sheet.

3. Scoop some rice and press down to cover all sides leaving about 0.5cm of the edge.
4. Place all the ingredient side by side facing you

5. Start rolling forward, pressing tightly with each turn.

6. Complete until it is tightly molded into a sushi roll. Use a bread knife to cut it into pieces.

7. Enjoy your sushi with Japanese Soy Sauce and Wasabi. For Korean version as a Gimbap, add salt and sesame oil instead of Japanese sushi vinegar. You may add blanched salted spinach leaves which was one of the ingredient when I ate them in Korea without the pickled radish or avocado as they are more of a savoury takeaway.