Vegetarian Iceberg Sushi Rolls

• 4 to 8 leaves of Tanimura & Antle head iceberg lettuce
• 1 cup Japanese sweet rice, cooked as per package
• 1-1/2 tsp sugar
• 2 Tbsp rice vinegar
• 1/2 cup matchstick-size strips of carrot
• 1/2 cup matchstick-size strips of cucumber
• 1/2 cup matchstick-size strips of red or yellow bell pepper
• 1 ripe avocado cut into 1/8" slices
• basil leaves

Directions:

• Bring pot of water to boil.
• Add lettuce leaves and cook until just wilted, about 1 minute.
• Using a slotted spoon, remove from water, refresh under cold water and drain. Pat leaves dry.
• While rice is cooking, combine sugar and vinegar in a small saucepan and heat until dissolved. Allow to cool.
• When rice is cooked, turn into a shallow bowl, wood works well, and pour the vinegar sugar mixture a little at a time, mixing gently not to bruise rice.
• Fan the rice as you stir to help the rice cool.
• Arrange leaves on a work surface, lining them up to create an 8" length.
• Push cooled rice into leaves about ¼" thick.
• Add the vegetables and basil leaves in rows starting from the long side.
• Roll leaf over filling tightly in a jellyroll fashion.
• Place each roll on a piece of plastic wrap and roll tightly, twisting ends.
• Refrigerate 1 to 8 hours.
• When ready to serve, remove wrap and trim ends.
• Cut roll into ½" to ¾" slices and serve with wasabi and marinated ginger or your favorite Asian hot chili sauce.

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