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Futomaki Rolls

1 1/2 cups short-grain sushi rice
2 teaspoons wasabi powder
5 tablespoons mayonnaise
6 tablespoons seasoned rice vinegar
4 sheets nori
1 large carrot, peeled and cut into julienne strips
2 cucumbers, peeled, seeded and cut into julienne strips
1 avocado, peeled, pitted and thinly sliced
1 container (3 1/2 ounces) daikon sprouts
1 container (3 1/2 ounces) wheat-grass sprouts or snow-pea shoots
Soy sauce for serving
Pickled ginger for serving

In a medium saucepan, over high heat, combine the rice and 1-3/4
cups water and bring to a boil. Lower to a simmer, cover with a
tight-fitting lid and cook 6 minutes. Remove from the beat and
set aside to let the rice steam, covered, for 20 minutes.

Meanwhile, in a small bowl, blend the wasabi with 2 tablespoons
cold water. Whisk in the mayonnaise. Set aside.

Spread the rice onto a laroe baking sheet. Using a fork, toss the
rice with the vinegar while fanning with a thin book. When the
rice is at room temperature, cover with a damp towel and set aside.

Place 1 sheet norl, shiny side down, on a bamboo sushi rolling mat.
Have a small bowl of cold water nearby. Dip your hands in the bowl
of water and spread 1/2 cup of the nice over the bottom 3/4 of the
nori and press it firmly down. Spread 1/4 of the wasabi mayonnaise
mixture over the rice. Arrange 1/4 of the carrot, cucumbers and
avocado in lavers, one on top of the other, in a line across the
rice, leaving about an inch of space on either side. Place 1/4 of
the sprouts on top, letting them hang over the sides of the rice
by 1/2 inch. Roll the bamboo mat over the ingredients and forward,
pressing everything together firmly. Continue rolling, using the
bamboo mat as a guide. Wet the inside end the nori sheet and seal
the roll. Set aside and repeat until all the ingredients are used.

Cut the rolls on the diagonal into 1-inch slices and transfer to
a serving plate. Serve with the soy sauce and pickled ginger.

Yield: 4 appetizer servings.


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