Sushi Rolls with Curry-Spiced Pickled Vegetables

Ingredients

• 1 cup uncooked sushi rice
• 2 tablespoons rice vinegar
• 1 teaspoon sugar (for rice seasoning)
• ½ teaspoon salt (for rice seasoning)
• 2 large nori sheets
• ½ medium cucumber
• ½ medium carrot
• ¼ cup pickled vegetables (mixed)
• 1 teaspoon curry powder
• 1 tablespoon soy sauce(optional)
• ½ teaspoon wasabi paste(optional)

Instructions

1. 1

   Cook the sushi rice according to package instructions; when done, transfer to a bowl, add rice vinegar, sugar, and salt, and gently fold to season – let cool to room temperature (about 10 minutes).

2. 2

   While the rice cools, peel and julienne the cucumber and carrot, then toss them with the curry powder and the pickled vegetables; let sit for 5 minutes to absorb flavor.

3. 3

   Place a nori sheet shiny side down on a bamboo mat, spread a thin layer of seasoned rice over the sheet leaving a 1‑inch border at the top, then line the center with the curry‑spiced vegetable mixture.

4. 4

   Using the mat, roll the nori tightly from the bottom edge, sealing the roll with a little water on the border; slice the roll into 6 pieces and serve with soy sauce and optional wasabi.