At Home Veggie Sushi by Sara Bimmel

If you want gorgeous results with minimal effort, look no further. It helps to have a few pieces of special equipment to create these lovely works of edible art, but they’re easy to use, so don’t panic!

Head to your local specialty-foods store or Asian grocery and pick up a flat sushi paddle and a sushi mat.  [Often they come packaged together.]  You’ll also need a bag of sushi rice, which cooks up sticker and thicker than basmati or regular white rice. Finally, you need sheets of flat nori seaweed that you can use to wrap the sushi.

All set? Okay. Cook some rice according to the directions on the package. While it’s steaming and simmering, chop your desired fillings into long, thin strips. I’ve had good luck with thin carrot sticks, avocado slices, cucumber sticks, and fried sweet potato sticks, but you can use whatever you like—including fish, if you’re so inclined.

When the rice is finished, give it a few minutes to sit away from the heat so that it gets nice and sticky. Lay one sheet of nori seaweed on your sushi mat. One side will feel a bit rougher, and that side should face up. Use the sushi paddle to pat a thin layer of rice on top of the seaweed, but leave a rice-free margin of about 1/2″ to 3/4″ at the top of the nori.

Add your fillings about 3/4″ above the bottom edge of the rice. Don’t pack them in too tightly or the roll will be hard to close. When you’re ready, take the bottom edge of the mat and roll it up with the nori. Roll until the bottom edge of the nori forms a complete loop and meets more rice. Then peel the mat back slightly and keep rolling until your roll is completely sealed.

Believe it or not, that’s all there is to it. Slice it up into bite-sized pieces, serve with some wasabi, soy sauce, and pickled ginger, and enjoy!