Origami Rolls

“Origami Rolls”

Mini Rolls with Sesame Lemon Rice                 Makes 6 mini rolls

 

 

2 cups prepared sushi rice

1/4 teaspoon very finely grated lemon zest

3 teaspoons toasted sesame seeds

1 teaspoon crystal salt flakes

1 each of 5 X 7” Origami Corn Wrap, Carrot and Tomato Wrap

1/2 hothouse cucumber, seeded and cut into1/4” X 4” strips

1/2 cup carrot, peeled and shredded

 

Combine and mix the zest, sesame seed and salt and gently fold into warm sushi rice. Set aside.

 

For each roll:

Place Wrap shiny side down on sushi rolling mat.

Using wet but not dripping hands, press in about 3 tablespoons of sushi rice leaving a 1-inch rice-free border at the top. Lay in 2 pairs of cucumber strips (or about 3 teaspoons of shredded carrot) horizontally in middle of rice, slightly sticking out over the end of wrappers.

Lightly swipe top border with a damp brush.

Roll forward using mat and let roll rest for 1 minute on seam to seal.

Repeat with Carrot and Tomato Origami Wrap, alternating cucumber strips and shredded carrot as filling.

 

Cut each roll into 8 pieces or serve whole with soy or teriyaki sauce for dipping.

 

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