Max's Hoisin and Vegetable Sushi Roll

Recipe by Max and Dad
READY IN: 20mins




  • Sprinkle the rice with vinegar and mix lightly.
  • Dip your fingers in water to keep the rice from sticking to your fingers as you spread it onto the nori.
  • Spread enough rice thinly and evenly onto nori to cover completely while leaving about 1 inch of nori uncovered at one end (finishing end). Sprinkle rice with sesame seeds.
  • Spread 1/2" wide line of hoisin sauce on top of the rice along the width of the rice and nori at the beginning end.
  • Add julienned carrots, cucumbers, water chestnuts and avacodos on top of the hoisin sauce, in a row, end to end the width of the nori sheet.
  • Dip fingers in water and wet the last 1 inch of the finishing end of the nori so it will seal - like the glue on an envelope.
  • Make a tight "jelly roll" starting at the begining end. Let the roll sit for 5 - 10 minutes and then slice into 8 - 10 even sections. Letting it sit for a few minutes will make the wrapper easier to cut. Use a serrated bread knife to cut the roll.
  • Accompany with soy sauce, pickled ginger and wasabe.