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| 1. | Combine (A) in saucepan or rice cooker and bring to boil. Simmer 20 minutes or so until rice is completely cooked. Set aside to cool (overnight or outside in winter). |
| 2. | Slice (B) into long thin strips no more than 5mm in cross section. |
| 3. | Combine (C) in small bowl. |
| 4. | Lay out a sheet of (D) on a bamboo mat. Spread enough of (A) over the lower 5/6 of the sheet's area, in a layer about 2-3 grains thick. |
| 5. | Lay out vegetables on rice, wet fingers in (C) and wet the upper 1/6 of the exposed nori sheet. Roll into a long roll, and use the bamboo mat to clench it tightly for 5-10 seconds. Repeat for remaining rolls. |
| 6. | Slice the rolls into disks about 2cm thick and arrange on platter. Serve with (E). |
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