Ginger Cabbage Sushi Rolls

Here in Santa Monica we have farmers markets every Saturday, Sunday, and Wednesday. This means we always have fresh local veggies on hand to eat. Today we decided to make sushi with some fresh cabbage, leeks and carrots that we picked up at the market. This was our first go at sushi, but our recipe turned out pretty good. The hardest part for me at first was getting the rolling technique right. Lets just say there were some vast improvements over the course of a few rolls.


Ginger Cabbage Roll (makes 1 roll)
1 medium/small carrot cut into thin spears.
1 handful of cabbage cut into thin long strips.
1/2 cup chopped leek.
1 1/2 cups cooked rice.
1 Sheet of Nori (seaweed)

Ginger Sauce
2 Tbs Vegenaise (Or whatever mayo you choose).
2 tsp Ground Ginger
2 tsp Dried Parsley

Mix up the ginger sauce in a small bowel and set aside.
Lay your nori down on the rolling mat and spread the rice out evenly over the surface. Make sure to cover the nori evenly using all of the rice. Take your ginger sauce and spread it in a line across the center of the rice. Next lay down your carrot spears, leaks, and cabbage ontop of the ginger sauce. Roll lightly holding the veggies and nori tight to itself until the mat reaches the rice. Make sure at this point, using your fingers, that the roll is tight. Then complete the roll while squeezing the mat to ensure a tight roll.