VEGETABLE SUSHI

Sushi Rice, cooked and cooled (use recipe on package of rice)
Assorted raw Florida vegetables, cut into thin strips
Sushi wraps (seaweed or the new stilecolored soy wraps) www.soywraps.com
Pickled ginger
Low-sodium soy sauce
Wasabi paste

Fruit SUSHI

Sushi Rice, cooked and cooled (use recipe on package of rice)
Assorted seasonal Florida fruits, peeled and cut into thin strips
Sushi wraps (colored soy wraps) www.soywraps.com
Desert sauces (chocolate sauce, caramel sauce and fruit puree)

Set the cooked rice aside. Place a sushi wrap on a bamboo sushi rolling mat. Evenly spread enough rice mixture, about 1 cup of it, over the sushi wrap, leaving a 2-inch edge at the top. Place the fruit or vegetable strips in the middle of the rice, making 1 neat row. Roll the mat, guiding the vegetables or fruit as needed. Squeeze mat to secure ingredients. Unroll the mat, and set aside while you roll more. When ready to slice, place on cutting board and using a very sharp slicing knife, cut into slices about 1 inch long. Garnish sushi rolls with extra fruit or vegetables and serve with desired dipping sauces.