Homemade Veggie & Tuna Sushi

Sushi is fun and rewarding to make. Although it requires an initial investment for the sushi kit, the kit can be re-used the next time you make sushi. 

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I found the sushi making supplies in an asian shop. They had reasonable prices on all of the ingredients. 

The kit includes:

• Bamboo rolling mat
• Chopsticks 
• Rice Wine Vinegar
• Sushi Nori
• Black and White Sesame Seeds
• Pickled Ginger
• Sushi Rice
• Soy Sauce (GF)
• Wasabi Powder or Paste

Additional Ingredients:

• 1 Cucumber
• 1 Avacado
• 1 Carrot 
• 1 Slice of fresh raw tuna 
• 1 Sweet potato

Directions:

• Boil the Sushi rice (2 cups/4 c water) and chop the vegetables into long thin strips.
• When the rice is done, add 2-3 tbsp of rice wine vinegar to the rice. Mix until it starts to clump. 
• Set up the bamboo mat with a bowl of warm water to wet your hands before handling the rice. 
• Place 1 sheet of Nori on the mat, with the rough side up. Pack the rice down on the nori leaving 2 inches of from the front of the mat, and the last quarter free for rolling. Make sure not to use too much rice or the roll will be too big.
• Add the combination of vegetables, and tuna (maximum 4 strips) starting from the side closest to you. 
• Then begin to roll the sushi tightly and evenly. Stop before you finish rolling and wet the edge of the nori to stick the nori together. Place this side face down and let the weight of the roll reinforce the stickiness. 
• Use a serrated knife to slice the roll into bite sized pieces (6-8). The 2 end pieces will be looser. 
• Sprinkle sesame seeds over the top of the sushi rolls and serve with wasabi, pickled ginger and soy sauce on the side.