Max'S Hoisin And Vegetable Sushi Roll - cooking recipe

Ingredients

1 sheet nori
1 cup sushi rice, cooked to package directions and cooled to room temperature
1/2 teaspoon rice wine vinegar
1 teaspoon sesame seeds
1 small carrot
1 cucumber
1 avocado
5 slices water chestnuts
1 teaspoon hoisin sauce

Preparation

Sprinkle the rice with vinegar and mix lightly.
Dip your fingers in water to keep the rice from sticking to your fingers as you spread it onto the nori.
Spread enough rice thinly and evenly onto nori to cover completely while leaving about 1 inch of nori uncovered at one end (finishing end). Sprinkle rice with sesame seeds.
Spread 1/2\" wide line of hoisin sauce on top of the rice along the width of the rice and nori at the beginning end.
Add julienned carrots, cucumbers, water chestnuts and avacodos on top of the hoisin sauce, in a row, end to end the width of the nori sheet.
Dip fingers in water and wet the last 1 inch of the finishing end of the nori so it will seal - like the glue on an envelope.
Make a tight \"jelly roll\" starting at the begining end. Let the roll sit for 5 - 10 minutes and then slice into 8 - 10 even sections. Letting it sit for a few minutes will make the wrapper easier to cut. Use a serrated bread knife to cut the roll.
Accompany with soy sauce, pickled ginger and wasabe.