Rice

In a medium sauce pan combine the rice and 1 and ½ cups of water and bring to a boil. Reduce the heat to simmer and cover the pan. Cook for 15 minutes or until you don’t see steam coming from the lid. Check to see if the water is gone, if it is then remove from the heat and keep covered. Steam for 10 minutes.

In a small saucepan combine the 3 tablespoons of rice vinegar, the sugar, and the salt and cook on medium heat until the sugar and salt are dissolved.

Put the rice in a glass bowl and with a wooden spoon (metal will ruin the rice), gently stir the vinegar mixture into the rice until combined. Cover with a towel to avoid drying out the rice and bring to room temperature.

Spinach filling

In a medium skillet, heat the sesame oil on medium high. Add the spinach and cook until the leaves are wilted. Add the salt and stir well. Remove from heat and put in a bowl to cool.

Rinse the skillet and heat until the water evaporates. Add the sesame seeds and toast on medium heat until they release their oil and begin to brown. Watch carefully so they don’t burn.

Cauliflower filling

Rinse the skillet that you cooked the spinach in and heat the chili oil on medium high heat. Add the cauliflower and salt and cook for 8 minutes, or until it just begins to soften. Remove from heat and cool in a bowl.

Avocado filling

Slice the avocado lengthwise just before you’re ready to make this roll.

To make the rolls

Wash your hands well.

Place the water and rice vinegar bowl close to the mat.

Put a piece of plastic wrap on the sushi mat and tuck any excess plastic under the mat. Place a sheet of nori on the mat. Put ¾ of a cup of rice on the nori, wet your hands with the vinegar water and spread the rice evenly over the nori, leaving 2 inches of the edge furthest from you empty. Spread to the edges of the rest of the nori.

Place the spinach filling in a thin line close to the edge of the nori that’s closest to you. Sprinkle the sesame seeds over the spinach. Hold the edges of the mat that are closest to you and roll over the filling until it touches the nori sheet. The top edge of the nori should now be touching the flat part of the sheet. Pull the matt forward while gently squeezing the roll and continue rolling toward the furthest edge of the nori. Do not roll the mat underneath. Once you’ve finished rolling the nori sheet, wipe a sharp knife with a damp towel and cut into 2 inch pieces.

Do the same thing with the cauliflower filling and the avocado filling.