Ingredients
s
1 cup sushi rice
b
1 ¼ cup boiling water
r
2 tbsp rice vinegar
m
1 tbsp maple syrup
s
1 tsp salt
r
rice paper sheets
N
Nori seaweed sheets
F
Filling of choice (I used cucumber, carrot, avocado and vegan tonkatsu sauce)
S
Sesame seeds
O
Oil for frying
Directions
1
Rinse rice with cold water until the water runs clear. Transfer into a pot and add boiling water, cover with a lid and cook for about 15 minutes or until rice is cooked.
2
Meanwhile, prepare fillings of choice, cut seaweed into smaller pieces and fill a large bowl with cold water.
3
Transfer cooked rice into a bowl and season with rice vinegar, maple syrup and salt. Gently fold to combine and let cool for several minutes.
4
Dip one sheet of rice paper in the water bowl and place in a wooden board. Immediately place one piece of seaweed topped with cooled rice, toppings of choice and a second seaweed piece. Fold the bottom part of the recipe paper on top of the seaweed, fold both the sides and seal with the top piece. Work fast so the rice paper doesn’t tear apart.
5
Dip each roll in sesame seeds and fry on both sides until golden. Serve with your favorite dipping sauce & ENJOY!
