• Cook rice in rice cooker or on stove using a 1:1.3 rice to water ratio. Make sure to rinse your rice as MUCH as possible - until you can rinse no more.
• While rice is cooking, julienne veggies. Once rice is ready, spread out onto a baking sheet or pan and let cool slightly before adding seasoned rice vinegar (approx. 1-2 tbsp per cup of rice. I used 6 tbsp for 2 1/2 cups of rice). Sprinkle sea salt over rice, then slice and fold rice to combine (do not use a stirring motion as this will smush the rice grains).
• Use sushi roll mold to place a layer of rice, then veggies, then rice before pushing out of mold. Place seaweed shiny side down and pat top and bottom edges with water before rolling as tightly as possible.
• If using a sushi mat rather than a mold, place seaweed (shiny side down) on your mat. Then, layer rice over top of seaweed, leaving around 1/4" of space at the top. Add ingredients towards the middle third of the mat, and roll slowly and tightly from bottom to top. Seal off edges with water.
• Let rolls sit for a few minutes until seaweed is slightly soft before slicing into pieces. Use a wet, sharp knife for the cleanest slices.

Spicy Avocado Roll

• Avocado, Jalapeño, Shichimi Togarashi
• Sauce Pairings: Low Sodium Soy Sauce or Spicy Mayo

Cucumber Kimchi Roll

• Cucumber, Kimchi
• Sauce Pairings: Low Sodium Soy Sauce

Rainbow Roll

• Bell Pepper, Sprouts, Purple Cabbage, Shredded Carrots
• Sauce Pairings: Ponzu or Spicy Mayo

Spicy Cucumber Sprout Roll

• Cucumber, Sprouts, Shichimi Togarashi
• Sauce Pairings: Eel Sauce or Spicy Mayo

Cucumber Avocado Roll

• Cucumber, Avocado
• Sauce Pairings: Low Sodium Soy Sauce or Eel Sauce