Maki (Sushi Rolls) are easy to make and fun to serve.
1 cup sticky rice
2 cups water
1/4 cup rice vinegar
2 Tbsp white sugar
Nori (seaweed sheets)
1 Avocado, peeled then sliced
1 carrot, cut into tiny matchstick pieces with a knife, food processor or Mandolin slicer.
Bamboo rolling mat
Soy sauce (we like low sodium)
Wasabi (optional-this is very hot Japanese horseradish paste)
Bring rice and water to a boil then simmer for 20 minutes.
Stir rice vinegar and sugar together.
Wet fingers to prevent the rice from sticking and add 1/5 of the rice mixture to the bottom half of each nori sheet. Place a row of avocado and carrots long the bottom then use bamboo mat to roll the nori until one
inch from far edge.
When the rolls are made they can be refrigerated until within one hour of serving. Use a very sharp knife (we use a fish knife) to cut each roll into one inch pieces. These can be eaten just like this or dipped in soy sauce or wasabi.
In this photo they were being packed up to take to a buffet lunch.