Veggie Hand Roll
2 3/4 cups short-grain rice
4 cups water
1/4 cup unseasoned rice vinegar
1 red bell pepper
1 yellow bell pepper
10 Little Jasmine Organic Seaweed sheets
Low-sodium soy sauce for dipping (optional)
Rinse rice in water until the water runs clear and then drain in a colander. Place the drained rice in a rice cooker or a pot with a tight-fitting lid and add the 4 cups water.
Heat to boiling over high heat.
Reduce heat to low; cover and simmer for 40 minutes or until rice is tender and liquid is absorbed.
Remove from heat; let stand, covered, for 10 minutes.
Transfer rice to a bowl and sprinkle with rice vinegar; toss and let cool.
Peel the carrot and cut into sticks.
Cut the unpeeled cucumber lengthwise in half and discard seeds. Then cut the cucumber into sticks.
Slice the peppers into sticks.
All veggies should be about the same length and thickness.
Cut each Little Jasmine Organic Seaweed sheet in half crosswise.
Hold the Little Jasmine Organic Seaweed in one hand, shiny side down. Dip your free hand in a small bowl of water to prevent sticking.
Using your wet hand, shape 1/4 cup rice into a ball and place on the left side of the nori sheet.
Spread the rice to a 1/4-inch thickness, leaving about a 1-inch border of nori on the sides.
With your finger, make a well in the center of rice where vegetables will go. Place some veggies into the well.
Fold near the corner of nori over to begin folding into a cone shape. Continue to roll until the cone is formed.
With your fingertip, place a drop of water on the outside bottom corner of the nori to hold the roll together.
Repeat assembly steps with remaining ingredients.