I’m no Morimoto, but I’m still proud of this.

I love me some sushi. And hey, I’m no professional when it comes to rolling, but I learned a thing or two by watching the gimbap ladies a million times here in Korea. Here’s the kind I make at home:

Basics:
Seaweed/nori sheets, unsalted
Short grain sticky rice, seasoned with vinegar, salt & pepper

Veggie Roll:
Any vegetable that can be cut into thin strips – carrot, zucchini, cucumber, avocado, etc.

*Spread rice evenly over one sheet of seaweed, leaving a little space at the edges. Lay a few strips of each vegetable toward one end and use your hands to roll tightly.  This doesn’t require a bamboo sushi mat.  Just your hands will do!

Mock California Roll:
Avocado thinly sliced
Cucumber strips
Crab salad substitute
(Make this by mashing 1/2 brick firm tofu lightly with olive oil, hot sauce, oregano, salt & pepper.  You could use mayo or a mayo substitute instead of the olive oil, if you like.)

*Place a piece of seaweed on top of a plastic-covered bamboo mat. The bamboo mat is key here because it will keep the rice (which will be on the outside) from sticking to your hands.  Spread rice evenly over seaweed and flip so that rice is on the bottom. Layer a few strips of cucumber, a bit of tofu salad and a couple slices of avocado toward one end. Use the mat to roll tightly.

Use a very sharp knife to cut the rolls into small slices.