– Eggplant (grilled Japanese)
– Tofu (made crisp by frying)
– Cucumber (Chinese-without seeds, or regular is also ok)
– Aburage (inari tofu skins)
– Wilted spinach
– Bell peppers, julienned
– Scallions, julienned
– Snow peas, julienned
Garnishes: Black sesame seeds, White sesame seeds, Black sesame seeds/salt combination
Place sheet of nori vertically on mat. Wet fingers and palms with rice vinegar and spread about 1 cup of sushi rice evenly over nori. Cover with plastic wrap and press evenly. Turn over so that now nori is on top and the plastic wrap is on the mat. Lay fillings horizontally across the end of nori closest to you. Roll almost one complete turn, stopping to press and make firm, then complete the roll. Dampen the knife with rice vinegar and cut roll into 1 inch slices. Gently remove the plastic wrap.
Serve with pickled ginger, wasabi and soy sauce as condiments.