Whole grain sushi

I'm so glad that it works out still to get an acceptable texture of rice, and still use a whole grain rice (ie one that doesn't have the rice grain shell fully removed). Hence you get more nutrients from the rice, an extra helping of fiber, reduced glycemic index, and still darn tasty sushi. This rice just needs to be cooked a bit longer, but I've had no problem with it achieving the right sushi-sticky texture needed, even after adding the seasoned vinegar.

This time was just some vegetarian rolls-- seared tofu strands, cucumber, woodear mushrooms, avocado... yep guess that's it, simple eh?!