Mini Sushi Rolls - cooking recipe

Ingredients

2 cups sushi rice
1/3 cup seasoned rice vinegar or sushi seasoning
4 sheets nori, halved
1 small cucumber, seeded and julienned
1 small carrot, peeled and julienned
1/4 None red pepper, seeded and julienned
None None Wasabi and soy sauce, to serve

Preparation

Rinse sushi rice until water runs clear. Drain 10 mins.
Place rice and 2 1/3 cups water in a medium saucepan on high heat. Bring to a boil. Reduce heat to low and simmer, covered, 10 mins, until tunnels appear in rice. Let stand, covered, 10 mins. Spread on a tray. Drizzle with vinegar. Cool.
Place one nori sheet, shiny side down, on bamboo mat. Dip fingers in a bowl of cold water with a little rice vinegar. Spread 1/4 cup rice evenly over nori, leaving 3/4 inch edge at far end.
Arrange vegetable strips on rice. Use your index fingers and thumbs to roll up, pulling back the mat as you go. Gently press on mat, to shape and seal the roll. Repeat.
Use a sharp knife to cut each roll into 6, wiping the knife with a damp cloth after each cut. Serve with wasabi and soy sauce..