Fat Vegetarian Sushi Roll
First, cut up all your veggies into long sticks, or batons. Then prepare the rice.
Wash the rice several times, let it drain and set aside for 20 minutes.
Put rice and water (4 cups) in a deep pot and boil on high for 3 minutes. Lower the heat, cover the pot and simmer on low for 25 minutes. When the rice is ready, transfer the freshly cooked rice to a large bowl and sprinkle with rice vinegar and stir well then set aside.
Lay a piece of plastic wrap over the bamboo mat then place the nori sheet over plastic wrap on bamboo mat.
Spread 1/4 of the cooked sushi rice evenly over the dried seaweed sheet.
Place the vegetables that you have previously cut into thin strips, horizontally on the rice in the center.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
Press bamboo mat firmly and remove from the sushi then set sushi aside and repeat to make 3 more futomaki rolls.
You can serve your futomaki with wasabi, pickled sushi ginger and soy sauce.
The advantage of futomaki is that all ingredients can be substituted, offering vegan, vegetarian or even gluten-free options.