- 1 cup white/brown sushi rice
- 1 tablespoon brown rice vinegar
- ½ tbsp mirin
- 4 nori sheets, toasted
- 1 small carrot, cut into strips
- ¼ cucumber, cut into strips
- ½ avocado
- A handful of watercress
- 1/2 pieces marinated radish, thinly sliced, or sauerkraut
- 1 tablespoon toasted black or brown sesame seeds
- 1/2 teaspoon Umeboshi paste or a very small piece of umeboshi plum (finely chopped)
- Dipping ginger tamari:
- 2 tablespoons of tamari or shoyu (soy sauce) li>
- 2 tablespoons water
- ¼ teaspoon grated fresh ginger
- (Mix ingredients together and place in individual serving bowls)
- Put the rice in a large bowl and drizzle with the brown rice vinegar and mirin, mix gently.
- Lay out the nori sheet, shiny side down onto the sushi mat.
- With the rice spatula or your hands dipped in water, spread ¼ cup of rice over the nori, leaving ¼ cup exposed at the top.
- Sprinkle ¼ cup of the sesame seeds over the rice
- Use the rice paddle (or wooden spoon/hands) to make a groove in the middle of the rice-covered nori sheet.
- Put some carrots, cucumber, avocado, watercress and Daikon< or sauerkraut in clean lines on the channel.
- Add a thin line of umeboshi paste over the vegetables
- Starting with the end closest to you, roll the sushi and make sure the filling is well contained in the center of the roll.
- Unroll the mat, moisten the top edge of the sheet and roll until the nori is closed.
- Cut the sushi in half, then into quarters, using an oblique or straight cut.
- After each cut, dip your knife in a bowl of water mixed with a little vinegar to make cutting easier.
- Serve with ginger tamari dip.
Mix the ingredients together and divide into individual ones Serving bowls.