Sushi (V, GF, DF, EF)

Ingredients:

• 2 cups cooked short grain rice (or Sushi rice)
• 2 tbsp sushi/rice vinegar
• Cucumber, capsicum, carrot, spring onion, avocado
• Thinly sliced tofu strips (1/2 packet)
• Vegan aioli
• 5 sheets of nori

Method

1. Spread rice evenly over the base of a tray or container and cool in refrigerator.
2. While rice is cooling down, cut vegetables into thin julienne strips.
3. Sprinkle rice vinegar over the rice and fork through, fluffing up the rice.
4. Get your sushi 'bazooka' (such a cool invention) and rinse thoroughly under cold water (this seems to prevent the rice from sticking internally to the device and makes it easier to extrude.
5. Line each side of the sushi maker with rice, spread a thin line of mayo/aioli along one side.  Line up capsicum, cucumber, capsicum, spring onion, avocado and tofu.  Push down firmly and close latches on the sushi maker.
6. Screw the end of the maker, and then push evenly to extrude sushi onto nori sheets.  Using wet fingers, seal along edges.
7. Lay log of sushi onto a plate and let it sit while you make remainder of sushi.
8. When ready to serve, use a wet and sharp knife.  
9. Serve with soy sauce and pickled ginger (if you have it).