California Rolls by Melanie

I learned how to make these by taking a class at Planet Organic.  Last weekend, DH decided to make a batch for Miss Almost Vegetarian's birthday party.  I know that they aren't actually California Rolls since they ARE meatless but that's what they called them in the class and I am sticking to it...

As adapted from Planet Organic's California Rolls:

2 cups sticky rice - cooked
As you remove from heat - add 3T rice vinegar

Filling options:
Carrot sticks - blanched
Red Pepper - cut into strips
Asparagus
Cucumber - remove seeds from centre, cut into strips
Umeboshi paste

Spread cooked rice evenly on a Nori sheet (shiny side down) covering the sheet completely except for leaving 2" free of rice at the top of the sheet for use for sealing the roll.

Spread Umeboshi paste across the middle of the rice with some pickled ginger (we didn't use the pickled ginger).

Add the filling. We used red pepper, asparagus and carrot. (steamed it slightly before using)

Roll the Nori and rice tightly together and when you get to the empty Nori at the top of sheet wet the top part of the Nori sheet and continue to roll.  This damp Nori will create a seal.  Roll in Saran wrap and put in the refrigerator until ready to cut.

When you cut the rolls, clean and wet the knife between cuts to prevent the rice from sticking to the knife and tearing the Nori.

Enjoy with soy sauce and if you are my husband - wasabi.

I forgot to take a picture of the final product so I borrowed a picture from sushicup.com

The verdict?  Neither Mr.Picky or Miss Almost Vegetarian would eat them but all the adults at the party really liked them.  We also brought more to another birthday party the next day and they were popular there too.  Yes, we will make them again.