Recipe - California Rolls

2 (up to)
3 Sheets nori (dried seaweed
for sushi)
2 (up to)
3 cup Prepared pearl rice (sticky
rice for sushi)
2 (up to)
3 tablespoon Rice wine vinegar (or
regular vinegar with 1 T
sugar)
1 Cucumber; peeled and
julienned
1 Carrot; pared and julienned
1 Avocado; peeled and cut into
strips
Prepared wasabi (japanese
horseradish)

From: crystald@ruf.rice.edu (Crystal D. Davis)

Date: Tue, 16 Jul 1996 08:02:24 0500 (CDT)
Prepare the rice and spread in a cookie sheet, drizzle with vinegar. Allow
to cool. Cut rice with spatula the same size as a sheet of nori, but 1/2
to 1 inch shorter. Place rice on seaweed, vegetables and wasabi on rice,
and dampen exposed seaweed. Roll up tightly, pressing the dampened nori
down to hold the roll closed. Use a very sharp knife to cut into 1 inch
thick slices. Serve with soy sauce if desired.

Digest eatlf.v096.n098

From the EATLF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.