Preparation

• Assemble all ingredients together to avoid last minute rush.
• Slice avocado, asparagus and cucumber. Keep aside.
• Rinse sushi rice in a Bowl.

Cooking

For Sushi Rice

• Boil 2 cups of water in a Cookpot and add the rinsed rice. Boil until cooked properly over low to medium heat.
• Transfer to a Tray and let it cool a little before starting the process. Add vinegar, salt and sugar, mix it properly. Keep aside from later use.

For Sushi Roll

• Wrap your sushi mat (bamboo mat) in a large piece of cling film and keep small bowl of water handy.
• Put a nori sheet on top of the sushi mat, shiny side down. Take some of the cooled sushi rice and spread it evenly on the nori sheet leaving 1 cm margin at the top for sealing. While spreading the rice evenly, keep on pressing the rice into the mat with the back of a Spoon.
• Sprinkle white sesame seeds and black sesame seeds and place cucumber, asparagus and avocado and pipe some of the cream cheese with the help of a piping bag along the bottom edge of the nori sheet and leave a bit of space below so that you can fold the nori sheet over the filling.
• Using the mat, slowly start rolling the roll, squeezing it tightly with both hands as you roll. Go back every now and then to make sure everything is secured tightly.
• Once you get to the end, dip your finger in water and brush the water on the margin to seal the roll. Finish rolling and set the roll aside. Make all sushi rolls in the same way.
• Once you’ve rolled all the sushi rolls, cut them into 1 cm slices with a sharp knife.
• Serve Veg Sushi Rolls with wasabi, pickled ginger and soy sauce.