Vegetarian Sushi Platter

By: Ari

In a pot, bring two cups of washed sushi rice and three cups of water to boil. Cover with lid, lower heat, and let simmer for 10 minutes. Place tea towel under lid, and continue to steam for 5 minutes.
Once the sushi rice has cooled to room temperature, sprinkle with sushi seasoning and set aside.
Remove seeds from a cucumber, and slice into thin strips. Cut an avocado, carrot, and marinated tofu into thin strips.
In a pan, cook two meat-free vegetarian schnitzels for 10 minutes for until golden brown and crispy, then cut into thin strips and set aside.
Wrap a sushi mat in glad wrap and place on work space. Place a sheet of Nori seaweed shiny side face down on the mat.
Spread seasoned rice over the nori sheet, leaving half an inch of uncovered seaweed on the bottom.
Place desired ingredients carefully lengthwise along the bottom of the rice. Use a mixture of ingredients including the schnitzel, avocado, etc.
Carefully roll the sushi, gently squeezing the mat with each roll to shape the sushi. Gently dab some water on the edge of the Nori sheet before finishing rolling to help it stay secure.
Continue the sushi making process until all the ingredients have been used up. To cut the sushi, make sure to use a dampened knife to avoid the rice from sticking.
Plate up your sushi and enjoy with some Sushi Soy Sauce.