Veganuary Day 19: VEGGIE SUSHI ROLLS

- rinse the rice with cold water in a strainer until the water runs clear. 

- in a large sauce pan, add rice and water and cover with a lid. Turn the heat to medium high and cook until the water simmers. Reduce heat to medium-low and cook for another 15-17 minutes or until liquid is absorbed and rice is tender. Remove from heat (keeping the lid on) and let it steam for 10 minutes. 

- in bowl, add rice vinegar, sugar, and salt. Microwave for 2 minutes and stir so sugar dissolves. Pour onto the sushi rice and gently mix with a rubber spatula. 

- allow the rice to reach room temperature before putting it on the sheets.

- slice the ingredients you’ll be putting into the rolls into thin strips. 

- place a nori sheet on either a bamboo mat or a thick dish towel. Cover the nori sheet with a thin, even layer of prepared sushi rice (~1/3 cup to ~1/2 cup), leaving the top 1-inch of the sheet empty (so you can seal it!).

- layer your fillings horizontally and off centered on the rice, side by side as evenly as possible (look at my “homemade” highlight to see the placement).

- lift up the bottom edge of the sushi sheet and fold it over the fillings and begin to roll tightly. Use the dish towel or bamboo mat to help this process. When you get to the end where that small strip is empty, dip your fingers in water and wet the strip. Finishing rolling to seal. Once fully rolled, cover with the dish towel and give it a final squeeze. Repeat with remaining ingredients. Slice into 6-8 even pieces using a sharp knife.

- top with sesame seeds, serve with soy sauce, spicy mayo, and edamame.