Preparation:

• Soak and cook rice until just soft. Mix in rice vinegar, sugar, and salt while still warm.
• Let rice cool to room temperature.
• Prep vegetables into thin strips.

Cooking Process:

• Place a nori sheet on a bamboo mat. Spread an even layer of seasoned Karuppu Kavuni rice.
• Arrange vegetable strips near the edge. Roll tightly and seal the edge with a wet finger.
• Slice with a sharp, wet knife into bite-sized rolls.

Serving Suggestions:

• Serve with soy sauce, wasabi, and pickled ginger.
• Garnish with toasted sesame seeds or microgreens.

Pro Tips:

• Wet hands to prevent rice from sticking during rolling.
• Use sharp knife for clean cuts.
• You may add cream cheese or tofu for variety.