Veg. Maki Sushi Rolls

Ingredients

• 1 cup Sushi / Egyptian rice
• 1 & 1/4 cup water
• 3 nori sheets
• mixed veggies (capsicum, spring onion, cucumber, carrot, red & yellow bell pepper), juliennes
• 2 tbsp. vinegar
• 1 tsp. salt
• 1 tsp. sugar
• mayonnaise as required
• tomato sauce as required
• pinch pepper powder
• pinch red chili flakes
• soya sauce to serve

Steps

1. Mixed veggies (capsicum, spring onion, cucumber, carrot, red & yellow bell pepper), juliennes.
2. Wash the soaked rice 3-4 times or until the water comes out clean. Then soak in fresh water for 30 minutes. Drain well & keep aside. In a small bowl, mix together vinegar, sugar & salt. Add this mixture to the cooked rice & combine well. Keep it covered.
3. Take a sushi (bamboo) mat & place a nori sheet on it with the glossy side down. Now wet your hands & spread a handful of the cooked rice over the nori sheet. Sprinkle some red chili flakes over it. Then add some mayonnaise, followed by some of the stuffing.
4. Now with the help of the sushi mat, roll the nori sheet by gently pressing it as you go.
5. Take a sushi (bamboo) mat & place a nori sheet on it with the glossy side down. Now wet your hands & spread a handful of the cooked rice over the nori sheet. Sprinkle some pepper powder over it. Then add some tomato sauce, followed by some of the stuffing.
6. With the help of the sushi mat, roll the nori sheet by gently pressing it as you go. Transfer to a chopping board & cut them into equal size portions by cleaning the knife with a damp cloth each time you slice the rolled sushi.
7. Serve immediately with soya sauce & tomato sauce as an appetizer or main course.