Southwest Sushi Rolls

1. If you're using leftover yellow or mexican-style rice, re-heat until slightly warmed but not too hot.
2. Starting from scratch? Simply cook your rice on the stove top or in a rice cooker per package instructions. Rice typically takes twenty minutes to cook so while it simmers away, get to work on those veggies!
3. Depending on preference and time-allotment, you can roast, grill, or saute your vegetables. I sauteed my zucchini and red peppers in a drizzle of olive oil seasoned with salt, paprika, cayenne pepper, and garlic powder while the asparagus was quickly blanched and then chilled for al-dente results.
4. The shrimp [or chicken, if you prefer it!] can also be cooked while you wait on your rice. If using frozen shrimp tempura like I did, bake in the oven or toaster oven until crispy and golden. It'll be done at the same time as your rice so you won't have to wait around at all!
5. Using leftover chicken? Chop and set aside! Grilling the chicken along with the veggies? Have at it! I suggest using the same blend of spices on the chicken as the vegetables; you can even add cumin and chili powder if you'd like!
6. Cover a bamboo sushi mat with plastic wrap and top with a sheet of nori.
7. Using a large spoon, spread rice in a thin layer atop the seaweed sheet.
8. At the very end of the sheet, arrange your veggies in three compact rows.
9. If you're adding shrimp or chicken add it to the row as well.
10. First time rolling sushi? [click here] for a photo tutorial of the entire process.

Roll, slice with a super-sharp knife, sprinkle with sesame seeds and drizzle with sriracha chili sauce one of the sauces in the post below: