INGREDIENTS:
•4 Little Jasmine Organic Seaweed sheets
•1 Cucumber, sliced
•2 Carrots, julienne
•1 Avocado, sliced
•1 Small red bell pepper, julienned
•2 radishes, julienned
•2 cups sushi rice
SAUCE:
•2 Tbs. Tamari (gluten free option) or your favorite soy sauce
•2 Tbs. Apple cider vinegar
•1/4 Tsp. Cayenne or to taste
DIRECTIONS:
1. Cook sushi rice and set aside.
2. Slice avocado into thin slices.
3. Cut cucumber in half and de-seed. Then slice thinly.
4. Julienne carrots, bell pepper, an radishes.
5. Cover a bamboo mat in saran wrap. Then lay a sheet of seaweed, shiny side down.
6. Working with wet hands, spread 1/2 cup rice on seaweed.
7. Place 1/4 of the veggies in the center of the sheet.
8. Roll sushi, pressing tightly from the bottom.
9. Seal at the top then slice roll with a sharp serrated knife.
10. Repeat with remaining sheets and vegetables.
Serve with sauce.