Kielbasa Sushi Rolls:
4 cups cooked sushi rice- Must use sushi rice since it is sticky
1/2 lb Cooked Kielbasa, sliced thinly like long match sticks
2 medium sized carrots, peeled, very thinly sliced like matchsticks
1 Avocado, sliced thin
1)Lay out the rice on a cookie sheet and put in fridge until cooled slightly. Sprinkle just a bit of seasoned rice vinegar-a TBS or two- and stir it in the rice. If you use regular rice vinegar, not seasoned, add a bit of sugar-a tsp or two and mix it in.
2)Cut square sheets of seaweed in half and lay on sushi rolling mat, glossy side down, more rough side up
3)Take 1/2 cup cooked, seasoned rice and spread evenly on seaweed, leaving about 3/4 inch on the top without rice. Press down rice so it lays flat. Keep rinsing hands in water so rice does not stick to you.
4)Lay one layer each of the above filler items across the rice horizontally , in the middle but a little closer to the bottom, but don’t overstuff-no more than three items is optimal
5)Optional: chopped pickled ginger,small amount of wasabi paste smeared over rice in a strip
6)Start rolling! Roll the mat so that the edge of the seaweed touches the rice right over where the filler is. Squeeze the mat in this cigar shape while pulling it toward you! Lift up the mat gently so the seaweed stays put around the filler and then continue rolling and squeezing so there is now a seam. Lay the roll seam side down so it stays sealed.
7)Wrap in plastic wrap to store in fridge and then cut very gently and slowly with a serrated knife.
8)Serve with soy sauce, wasabi and pickled ginger