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Vegetarian Sushi


INGREDIENTS

2 teaspoons rice vinegar
2 teaspoons cool water
2 large nori wraps (or sheets)
1 cup brown rice, cooked
2 large radish, sliced into thin circles
1 cucumber, diced into small cubes
1 avocado, peeled, pit removed, sliced into strips
1/4 cup carrot, shredded
1 teaspoon grated ginger
2 tablespoons low-sodium soy sauce

RECIPE PREPARATION

In a small bowl, combine 1 teaspoon of the rice vinegar with the water. Brush both side of the nori with the mixture to soak the nori thoroughly. Cut the nori wrap in half. Place each half into their own serving bowl so a small part of the top of the nori is stick up over the edge of the bowl.
Next, combine the remaining rice vinegar and the rice. The rice will become very sticky and lump together. Divide the rice between the two serving bowls containing the nori. Spread to fill the bowl but do not pack down the rice.
Place the radish on top of the rice taking up 1/4 of the bowl. Place the cucumber next to the radish, also filling up 1/4 of the bowl. Place the carrot next to the cucumber, and the avocado next to the carrot. Each should also take up 1/4 of the bowl.
In a small bowl combine the ginger and soy sauce. Mix well and drizzle over the sushi bowl. Serve and enjoy!
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