Vegetarian California Rolls

• 2 cups japanese rice
• 1 1/2 tablespoons rice wine vinegar
• 1 tablespoon sugar
• 1 cup toasted sesame seeds
• 1 medium carrot cut into thin strips
• 1 cucumber small, peeled, seeded and cut into thin strips
• 1 whole avocado cut into thin strips
• 3 sheets nori

1. Rinse the rice grains well, in a fine sieve under cold water.
2. Put the rice into a med. sauce pan with a tight fitting lid. just cover it with water about 1/4 of an inch.
3. Bring the pot to a boil, give the rice a stir, and put the lid on it. turn the flame to extra low, and simmer for several mintutes until all of the water is absorbed.
4. Allow the rice to cool with the lid on, and mix a few tablespoons of water with the sugar and salt.
5. Fluff the rice and sprinkle on the sugar water.
6. To make inside out rolls:
7. Cover a sushi mat with plastic wrap.
8. Fold a piece of nori in half and it will break at the seam.
9. Lay the nori on the mat and cover it with some of the sticky rice. sprinkle the rice with the toasted sesame seeds.
10. Fold the top half of the mat over the rice and then flip the whole thing over. now the nori is facing up.
11. Lay a few of the slices of carrot, cucumber, and avocado on the bottom edge of the nori.
12. Using both hands, roll up the bottom edge of the mat and stop at several points to squeeze it to make a tight roll.
13. Cut the roll into eight equal pieces, dip the top into a bowl of the toasted sesame seeds, and serve with wasabi, soy sauce, and pickled ginger.

japanese rice, rice wine vinegar, sugar, sesame seeds, carrot, cucumber, avocado, nori

Taken from www.yummly.com/recipe/Vegetarian-California-Rolls-1677090 (may not work)