Veggie sushi Rolls

Method

• 1
  Combine the cold rice and vinegar. Set aside.
• 2
  Meanwhile, heat a small non-stick frying pan sprayed with oil over a medium heat. Add the egg. Swirl to coat the base. Cook for 1 minute on each side or until set. Transfer omelet to a plate and cool. Roll up firmly. Cut into 5mm thick slices.
• 3
  Place a nori sheet smooth side down on a damp sushi mat or tea towel. Use damp hands to spread 1/2 of sushi rice over the sheet, leaving a 3cm strip free at the opposite end. Spread half of the mayonnaise across the centre, then top with half the cucumber, carrot and egg.
• 4
  Use both hands and the mat or tea towel to roll up tightly and enclose the filling. Repeat with the remaining ingredients Use a serrated knife cut into slices.