Please read through recipe before starting.

Makes 4-5 rolls or 24-30 cut pieces, depending on thickness of cut

2 cups Jasmine or Sushi rice, cooked and cooled

2-3 carrots cut into 2-inch pieces and quartered lengthwise, steamed in small amount of water for 3 minutes. Drain and cool.

6-8 asparagus spears, cleaned and cut in half or the equivalent in broccoli stalk cleaned of outside tough skin and quartered. Steam these pieces in a small amount of water for about 3 minutes. Drain and cool.

Bean sprouts (alfalfa, mung or mixed variety)

1/4 lb. ground turkey, chicken or beef, pan sautéed in olive or sesame oil until lightly browned. Or use mixture from Stuffed Wonton recipe cooked in the same manner.

Several pieces of seasoned, pickled ginger slices, rinsed.

4 or 5 Nori sheets (purchased from health food store, Oriental store or specialty stores)

How to:

Place a Nori sheet on bamboo mat.
The perforated lines on the sheet should coordinate with the stitch lines on the mat.
Rolling of Nori will be done moving away from your body.
Be certain that mat and sheet are going the proper direction, rolling away from you.

Cover entire area of Nori sheet with a thin layer of rice leaving a 1/4 inch empty area around sheet. (It is best to wet fingers when working with the rice.)

About 2 inches from the bottom of sheet nearest you, place a line of each, going from left to right sides: carrots, asparagus spears, sprouts, meat or poultry mixture and ginger. Do not add too much or your Nori will not roll correctly and may split.

Using the mat, carefully begin rolling the sheet over the top of the line of veggies and meat, tucking in anything that is trying to slip out. You will be rolling away from you.
Tighten slightly when wrapping. Don’t use too much pressure or the Nori sheet will split.

Using the mat, bring up the bottom portion to attach to the section you are rolling. Squeeze together.
Allow the mat to cover the entire roll.
Squeeze slightly to press all contents together.
Place finished roll on a cutting board to be cut later with other rolls.

Cut each roll into slices about ½ to 1 inch thick with a very sharp knife.
Place each slice on a single-color or glass platter.
Use garnishes or place Dipping Sauce with a spoon in the middle of the platter.
Serve immediately or cover with plastic wrap and refrigerate until ready to serve.

Most Nori or Sushi mats come with drawings of the above process.

Dipping Sauce and Stuffed Wonton recipes are also at kitchen2.com