Nummy Sushi

1/2 c. cooked med. grain brown rice
3 tbsp seasoned rice vinegar
1 sheet of nori (seaweed or sushi wrapper)
Half a cucumber, peeled, seeded sliced very thin.
3 Green onions sliced lengthwise very thin
1 small pkg of matchstick carrots
Smoked Salmon (lox) sliced in thin strips
Small to tiny cooked shrimp cleaned
Wasabi paste
Soy sause

Cook the brown rice per package directions. (45 min.) Remove 1/2 cup and stir in the vinegar. Set aside to cool a bit.
You will need a bamboo sushi rolling mat, or wax paper will be a good subsitute.
On the mat or wax paper place the nori with the short side facing you.
Wet a big spoon or spatula and spred the vinegared rice over the nori.
On the side closest to you begin to arrange the cucumber, carrots, and onions side by side in a long line from one side to the other on top of the rice.
Snug a line of smoked salmon then another of onion and then baby shrimp etc.
Grab the edge of the nori, rice and fillings and gently roll them on to themselves forming a tight cylinder.
Before you finish the roll dip your finger in some water and run it down the lenghth of the nori cylindar, then finish the roll an gently squeeze it together. The water will seal the edges.
Set the roll in the refrigerator for 1/2 hour to chill. When set unroll from the bamboo mat, or wax paper, wet a knife and slice into about 6 to 8 pieces, wiping the knife between cuts.
Serve with dipping sause made from pea size piece of wasabi paste mixed with approximately 2 tablespoons of soy sause.

Number of Servings: 3

Recipe submitted by SparkPeople user FATMAN27.