Max's Hoisin And Vegetable Sushi Roll

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 sheet nori
• 1 cup sushi rice, cooked to package directions and cooled to room temperature
• 1/2 teaspoon rice wine vinegar
• 1 teaspoon sesame seeds
• 1 small carrot
• 1 cucumber
• 1 avocado
• 5 slices water chestnuts
• 1 teaspoon hoisin sauce

Recipe

• 1 sprinkle the rice with vinegar and mix lightly.
• 2 dip your fingers in water to keep the rice from sticking to your fingers as you spread it onto the nori.
• 3 spread enough rice thinly and evenly onto nori to cover completely while leaving about 1 inch of nori uncovered at one end (finishing end). sprinkle rice with sesame seeds.
• 4 spread 1/2" wide line of hoisin sauce on top of the rice along the width of the rice and nori at the beginning end.
• 5 add julienned carrots, cucumbers, water chestnuts and avacodos on top of the hoisin sauce, in a row, end to end the width of the nori sheet.
• 6 dip fingers in water and wet the last 1 inch of the finishing end of the nori so it will seal - like the glue on an envelope.
• 7 make a tight "jelly roll" starting at the begining end. let the roll sit for 5 - 10 minutes and then slice into 8 - 10 even sections. letting it sit for a few minutes will make the wrapper easier to cut. use a serrated bread knife to cut the roll.
• 8 accompany with soy sauce, pickled ginger and wasabe.