It's Sushi Day! You may be asking why you would roll sushi at home when it is so much easier to get it from a restaurant.
This maki sushi recipe is fun, inexpensive, and much fresher than take-out sushi. But the best thing is that you can be creative with what you fill your rolls with. No more cucumber-only vegetarian sushi rolls!
These maki sushi rolls are made with savory roasted shiitake mushrooms, avocado, cucumber, and red cabbage for crunch and color.
There's also a tasty dipping sauce: the carrot ginger dressing from the Rainbow Kale Salad, which I blogged on Monday.
If you make the salad and save a little of the dressing, it makes a delicious, fresh, and surprising sauce for these rolls.
Place a small bowl of water and a kitchen towel near your workspace because your hands will become sticky.
Place one nori sheet, shiny side down, on a bamboo mat and press a handful of rice into the bottom two-thirds of the sheet.
Place your toppings on the rice (as seen in the picture). Don't overfill; it will be more difficult to roll.