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.