Serves 2

Ingredients:

4 sheets nori (seaweed)
2 cups prepared sushi rice
1 cup grated carrot
1 cup grated cucumber
1 cup imitation crab meat

Lay nori on a sushi mat lined with plastic wrap; with damp fingers, spread 1 cup of the Sushi Rice over each sheet to within 1 inch of the edge at one end. Arrange desired vegetable or seafood fillings just below center.

Roll seaweed toward the 1-inch unfilled edge. (To shape a tight even roll, place your hands under the edge of the mat closest to you. While carefully lifting the edge of the nori, roll the rice-topped seaweed away from you.) Press unfilled edge over top, brushing with water to seal, if necessary.

Cut each roll into 6 pieces; arrange on a platter. If desired, cover and chill for up to 4 hours. Serve with soy sauce, pickled ginger and wasabi.