Sushi (Sans le Poisson)

1 pack seaweed sheets (full size, not the hand wraps)
1 cup white rice
3 medium carrots
1 ripe avacado
1/2 bunch of fresh asparagus
1 cucumber
2 green onions
4 oz. cream cheese (light)
Splash of rice vinegar
1/2 tsp cane sugar
soy sauce
prepared wasabi
pickled ginger root


Prep: Cook rice as directed. While the rice is boiling, lightly steam asparagus (on stovetop or in microwave), set aside. Julienne carrots, cucumber, and green onions. Cube cream cheese into small pieces. Set all fillings aside. Scoop cooked rice into large mixing bowl. Add rice vinegar and sugar, let cool. Rice should be somewhat sticky. It will be the "glue" in the roll. Place seaweed sheet smooth side down on a cutting board. Cover with rice. Add veggies, cream cheese. Any combination. Leave out what you don't like, fill up with your favorites. Roll it up (like a joint, a cigarette, or whatever you fancy on the side). Place seam side down on cutting board. Repeat. This should make about 6 rolls. Slice each roll long ways. Et Voila! Serve with ginger, wasabi, and soy sauce.

Notes: Most - but not all - sushi contains some type of fish product. Crabmeat, crispy shrimp, tuna, etc. While I do eat some fish, I'm very picky about it - so I just leave it out. I suggest using only the veggies... I doubt you'll even miss the fish. For all the technical jargon associated with this most delicate edible art, please reference the book, Sushi: Made Easy.

Next time I will post pictures of sushi in the making, so you can see each step more clearly. I had some friends over to make this and everyone was surprised at how simple it is. Try it!! I think you'll like it...

Also, most instructional guides will suggest using bamboo mats to roll the sushi. However, I've found that it's just as easy to roll by hand and it means one less tool to wash after dinner...