Spicy Veggie Sushi Roll

• Soy Paper
• Sticky Brown Rice
• Tempura Flakes or Tempura Yam
• Cream Cheese
• Cucumber
• Avocado
• Asparagus
• Sesame Seeds
• Spicy Mayo
• Eel sauce
• No Tobiko, No Fish Eggs, No Nori (Seaweed Paper).

1. 1. Wrap your bamboo mat with plastic wrap. This is necessary on order to prevent rice from sticking to the mat.
2. 2. Take a Soy Paper sheet, and cut it in half. Place one half on the mat, with the shiny side facing down.
3. 3. Grab a handful of prepared brown sushi rice, and spread it gently over the Soy Paper - about 1cm high.
4. 3. Sprinkle a spoonful of Sesame Seeds and/or sesame seeds evenly over the rice.
5. 4. Flip the Soy Paper so that the rice is now facing down.
6. 5. Line up the Tempura Flakes or Tempura Yam sticks along the Soy Paper.
7. 6. Next to it, line up thinly sliced avocado, cucumber, asparagus, cream cheese.
8. 7. Roll.
9. 8. Cut into 8 equal pieces. (For best results first cut in half, then cut each half into two, and then again.)
10. 9. Arrange on Sushi Plate and decorate with Eel Sauce over the rolls (using a squeeze container works well) and add a dollop of Spicy Mayo.
11. 10. Serve with Wasabi and Low Sodium Soy Sauce.

paper, sticky brown rice, tempura flakes, cream cheese, cucumber, avocado, sesame seeds, sauce, no

Taken from www.epicurious.com/recipes/member/views/spicy-veggie-sushi-roll-50173650 (may not work)