Seaweed-less, Vegetarian Sushi

I have NEVER liked sushi!  My husband and parents always loved going out to eat sushi, but I stuck with eating safe things that I could pronounce.  One time, I felt brave and tried a California Roll.  It took all I had to not spit the thing out and I gagged the entire time I chewed it.  Needless to say, I haven't tried any since.  Since I have never been a seafood fan, I figured maybe it was the taste of the seaweed wrapper that I didn't like.  So that idea brought me to this: making my own, seaweed-less, vegetarian sushi.  This time, I thoroughly enjoyed the sushi and have now made it several times.  Enjoy!

Seaweed-less, Vegetarian Sushi

Ingredients

1 cup sweet thai rice, uncooked
1 medium carrot, julienned
1 medium cucumber, peeled and thinly sliced lengthwise
1/2 cup cilantro, roughly chopped
1 ripe avocado, peeled, deseeded and thinly sliced
Low sodium soy sauce for dipping











In a bamboo rice cooker, steam sweet thai rice for 15 minutes, covered.  Flip rice over after 15 minutes and continue to cook for 5 more minutes, covered.  When rice is finish, allow to cool a bit so the rice can be handled.

Spread a 1 foot piece of saran wrap on a hard surface.  Using your hands, take a generous amount of sweet thai rice and spread it out forming a large rectangle.

In the middle of the rectangle of rice, place your ingredients so they are forming a line lengthwise down the rice.

Using the saran wrap to help, gently fold over one long side of the rice rectangle to meet the other side, making sure all ingredients stay inside of the roll.  Gently squeeze the seam of rice shut.  Roll the saran wrap covered sushi roll to make sure all the ingredients are inside securely.  Using a sharp knife, while saran wrap is still attached to the roll, cut into 1 inch pieces.  Remove saran wrap once cut and discard.

Enjoy with low sodium soy sauce.