Vegetable Sushi

Ingredients:

1/4 cup rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
2 inches kelp
1-1/2 cup short grain rice
4 sheets nori

marinated roasted eggplant slices, cut into strips
tofu, pressed and marinated
green onion
cucumber
carrot, cut into matchsticks
apple, cut into matchsticks
broccoli stem
shiitake mushrooms, sliced and marinated
avocado, thinly sliced
sweet potato, steamed and sliced
asparagus, steamed
bell pepper, sliced
tomato, blanched, skin and seeds removed, and marinated
black or white sesame seeds, toasted
panko, toasted

Combine vinegar, sugar, salt, and kelp. Allow kelp to steep for a couple of days if possible.

Cook the rice until tender and add the vinegar mixture. Allow to cool, stirring occasionally.

Lay a sheet of nori on a bamboo mat, spread the cooled rice over it using wet fingers. Arrange choice of fillings inside, not taking up more than 2 inches of space. Use the bamboo mat to roll the sushi tightly.

Using a sharp knife, cut at 1/2 inch intervals, wetting the knife in between cuts.

Serve with pickled ginger, low sodium tamari, and wasabi.