You may also use other cooked or fresh vegetables such as Carrot, Dried Shittake, Watercress, or Lettuce. 2004

Toasted Nori, Sheets	-Scallions
Bamboo Sushi Mat	Ume Plum Paste, Cucumber
Water Or Tea To Wet Hands	Peanut Butter, Sauerkraut &
Brown Rice	-Scallion
--- Filling Combinations ---	Fried Tempeh, Mustard, &
Tahini, Umeboshi, Cucumber &	-Sauerkraut

Place the toasted nori shiny side down on a bamboo sushi mat. Rinse you hands slightly with water or tea. Spread rice evenly over the sheet of nori so that it covers about ¾ of the sheet. Leave about 1 to 2 inches of nori uncovered at the top of the sheet. Place filling ingredients lengthwise about ½ inch from the bottom of the nori (the side closest to you). To make the roll: Pull the sushi mat slightly with your fingers and press firmly against the nori and rice and begin to roll. Continue to roll the sheet, pressing firmly to pack the rice well, until almost all of the nori is rolled up. Very lightly moisten the end of the nori sheet. Roll up the remaining part of the nori to make a seal. Roll the entire mat around the roll and squeeze evenly along its length to press the roll together. To cut the roll, moisten a sharp knife and slice the roll in half. Then wet you knife again and slice each half in half and repeat the procedure one more time to obtain 8 even pieces. The filling ingredients should appear in the center of the roll. If they do not, it means you have placed them either too low or too far up on the mat before rolling or that you rolled too loosely. Arrange the pieces flat on a serving platter and serve as is or with a dipping sauce.