A Birthday Lunch Fit for a Prince

When it comes to sushi, my middle grandson's knowledge and palette are quite impressive. He is able to identify each roll and is willing to try just about any type of sushi. Well, today is my grandson's sixteenth birthday and I have decided to make sushi and dedicate this blog to him. I wish my grandson the happiest birthday and hope all his dreams come true! With love...xo

                                                               
                                                                              veggie sushi

                                                                              adapted from

                                                                             the lunch box 
                                                                            Kate McMillan
                                                                     &  Sarah Putman Clegg

Ingredients

1 1/4 cups cooked sushi rice
1 teaspoon unseasoned rice vinegar
1 sheet toasted nori sheet
1 tablespoon toasted sesame seeds
1/4 cup English cucumber, peeled and
   cut into thin matchsticks
carrot 1/2, peeled and cut into
   thin matchsticks
1/4 ripe avocado, thinly sliced
soy sauce and pickled ginger slices
   for serving  (optional)

Directions

Place the rice in a microwave safe bowl. Add a few drops of water and microwave on high until the rice is warm and softened, about 30 seconds. Set the rice aside to cool.

In a small bowl, combine the vinegar with 2 tablespoons of water. Place bamboo sushi mat on a work surface with the bamboo strips facing you horizontally. Place the nori sheet horizontally, shiny side down,  on the mat, aligned with the edge nearest you. Dip your hands into the vinegar-water mixture and spread the cooked rice in an even layer over the nori sheet, leaving the top one fourth of the nori sheet uncovered. Sprinkle the sesame seeds over the rice, then arrange the cucumber and carrot sticks and the avocado slices in a horizontal strip across the bottom portion of the rice.

Starting at the edge closest to you, lift the mat, nori, rice over the filling to seal inside, then roll up the sushi into a tight cylinder. Use your finger to lightly moisten the outer edge of the nori of the mat with the vinegar-water to seal the roll. Dipping a sharp knife in water before each cut, cut the roll in half crosswise, amd then cut each half crosswise and then cut each into equal pieces.

Pack the sushi snuggly into an airtight container. Refrigerate until ready to go. Include little containers of soy sauce and/or pickled ginger, if you like. Don't forget the chopsticks!

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