Vegetable-Filled Rolled Sushi

1. 1

   In large glass bowl, mix vinegar and sugar.

2. 2

   Add rice in fourths, stirring well after each addition.

3. 3

   Stir in green onions and sesame seeds.

4. 4

   Hold a sheet of nori with tongs and toast by waving it above an open flame, or place it in a frying pan over high heat until crisp and fragrant.

5. 5

   Place nori, shiny side down, on a sushi mat or dish towel.

6. 6

   With fingertips, spread approximately 3/4 cup rice over nori to make a thin layer, leaving 1/2 inch around edges uncovered.

7. 7

   Make a lengthwise groove in center of rice; place filling in groove.

8. 8

   Lift edge of mat or towel; roll nori away from you, tucking firmly as you go and taking care not to catch mat or towel in roll.

9. 9

   When rolled, slightly moisten edge of nori; press to seal.

10. 10

    Place roll, seam side down, on a firm surface and cut into 6 pieces with a sharp, moistened knife.

11. 11

    Serve with Sesame-Miso Sauce (recipe follows).

No additional tips available.