Name: Futomaki Rolls
Ingredients: 1 1/2 cup short-grain sushi rice; 2 teaspoon wasabi powder; 5 tablespoon mayonnaise; 6 tablespoon seasoned rice vinegar; 4 sheets nori; 1 large carrot, peeled and cut into julienne strips; 2 cucumbers, peeled, seeded and cut into julienne strips; 1 avocado, peeled, pitted and thinly sliced; 1 container (3 1/2 ounces) daikon sprouts; 1 container (3 1/2 ounces) wheat-grass sprouts or snow-pea shoots; Soy sauce for serving; Pickled ginger for serving

Futomaki Rolls

Futomaki rolls are a classic vegetarian sushi roll that will please every crowd. Change up the vegetables for extra variation!

Ingredients

1 1/2 cup short-grain sushi rice
2 teaspoons wasabi powder
5 tablespoons mayonnaise
6 tablespoons seasoned rice vinegar
4 sheets nori
1 large carrot, peeled and cut into julienne strips
2 cucumbers, peeled, seeded and cut into julienne strips
1 avocado, peeled, pitted and thinly sliced
1 container (3 1/2 ounces) daikon sprouts
1 container (3 1/2 ounces) wheat-grass sprouts or snow-pea shoots
Soy sauce for serving
Pickled ginger for serving

Instructions

In a medium saucepan, over high heat, combine the rice and 1-3/4 cups water and bring to a boil. Lower to a simmer, cover with a tight-fitting lid and cook 6 minutes.
Remove from the heat and set aside to let the rice steam, covered, for 20 minutes.
Meanwhile, in a small bowl, blend the wasabi with 2 tablespoons cold water. Whisk in the mayonnaise. Set aside.
Spread the rice onto a large baking sheet. Using a fork, toss the rice with the vinegar while fanning with a thin book.
When the rice is at room temperature, cover with a damp towel and set aside.
Place 1 sheet norl, shiny side down, on a bamboo sushi rolling mat.
Have a small bowl of cold water nearby. Dip your hands in the bowl of water and spread 1/2 cup of the nice over the bottom 3/4 of the nori and press it firmly down.
Spread 1/4 of the wasabi mayonnaise mixture over the rice.
Arrange 1/4 of the carrot, cucumbers and avocado in lavers, one on top of the other, in a line across the rice, leaving about an inch of space on either side. Place 1/4 of the sprouts on top, letting them hang over the sides of the rice by 1/2 inch.
Roll the bamboo mat over the ingredients and forward, pressing everything together firmly. Continue rolling, using the bamboo mat as a guide. Wet the inside end the nori sheet and seal the roll.
Set aside and repeat until all the ingredients are used.
Cut the rolls on the diagonal into 1-inch slices and transfer to a serving plate.
Serve with the soy sauce and pickled ginger. Yield: 4 appetizer servings.