Simple Sushi

Light and fresh vegetables wrapped in rice and seaweed.

3 cups cooked brown rice

3 medium carrots

1 avocado

1 large leaf of swiss chard

1 Tbs rice vinegar

4 pieces of seaweed

soy sauce or Braggs

Put the rice in a bowl and sprinkle vinegar over the rice. Stir rice thoroughly to disperse vinegar.
Cut carrots lengthwise (I usually cut them in half and then cut each half into thin strips). Cut avocado in half (cutting around the seed then twisting the two halves to pull them apart). Pull the seed out then pull the peel carefully off both halves. Cut each half into about 8 slices. Cut the chard away from the thick stem running through the center and then cut these two pieces to fit the width of your seaweed.
Lay the seaweed on the sushi rolling mat, making the perforations in the seaweed perpendicular to the wood of the mat.
Spread a thin layer of rice over the whole piece of seaweed except a 1 cm space at the far end.
At the other end place the vegetables along the edge, making sure that they stay within in the first 3rd of the seaweed.
Slowly roll the seaweed and rice around the vegetables, trying to pull them in tight and pushing down with every movement forward.
Cut the roll into slices about 1 inch thick.
Soy sauce or Bragg’s can be used as a dipping sauce or can be sprinkled over the cut sushi.