Veggie Vegetable Sushi

let it roll…

Ingredients

Wash the rice and soak in cold water for 30 minutes. Then cook according to package directions.
Mix the cooked rice well with Reisessig and season with a pinch of Salt . Cover the rice with a damp cloth to keep it from losing too much moisture and leave to cool.
In the meantime, wash and trim the vegetables and cut the avocado, cucumber and peppers into thin strips. Cut the asparagus into bite-sized pieces.
Place the nori sheets on a bamboo sushi rolling mat, shiny side down. Using wet hands, cover them with rice about half a centimeter thick. Leave about 2 centimeters free at the top of the nori sheet.
Now place a thin strip of vegetables of your choice on the lower end of the nori sheet topped with rice. Roll the nori sheet into a sushi roll. Moisten the free end of the nori sheet with a little water and press into the sushi roll.
Repeat with the remaining vegetables, rice and nori sheets.
Now cut the sushi rolls into maki about 2 cm wide. Warning: always dip the knife in water.
Serve the vegetable sushi with Sojasauce and wasabi paste.