Spicy Veggie Sushi Roll

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   1. Wrap your bamboo mat with plastic wrap. This is necessary on order to prevent rice from sticking to the mat.

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   2. Take a Soy Paper sheet, and cut it in half. Place one half on the mat, with the shiny side facing down.

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   3. Grab a handful of prepared brown sushi rice, and spread it gently over the Soy Paper - about 1cm high.

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   3. Sprinkle a spoonful of Sesame Seeds and/or sesame seeds evenly over the rice.

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   4. Flip the Soy Paper so that the rice is now facing down.

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   5. Line up the Tempura Flakes or Tempura Yam sticks along the Soy Paper.

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   6. Next to it, line up thinly sliced avocado, cucumber, asparagus, cream cheese.

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   7. Roll.

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   8. Cut into 8 equal pieces. (For best results first cut in half, then cut each half into two, and then again.)

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    9. Arrange on Sushi Plate and decorate with Eel Sauce over the rolls (using a squeeze container works well) and add a dollop of Spicy Mayo.

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    10. Serve with Wasabi and Low Sodium Soy Sauce.

No additional tips available.